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  1. #1
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    Join Date
    Dec 2009


    Default Chicken Souiza Cornbread Bake

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    1/2 cup margarine
    1 onion, finely chopped
    1 clove garlic, minced
    1 (15.25 ounce) can whole kernel corn
    1 (15 ounce) can cream-style corn
    1/4 teaspoon salt
    1/2 cup egg substitute
    1 (8.5 ounce) package corn bread mix

    2 1/3 cups chopped cooked chicken breast
    2 tablespoons canned green chile peppers, chopped
    1 (4 ounce) jar chopped mushrooms, drained
    1 1/2 cups nonfat sour cream
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 (8 ounce) package Monterey Jack cheese, shredded

    Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
    Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
    In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
    Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
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