Chicken Suiza Cornbread Bake

Ingredients

• Servings: 12
• cornbread crust:
• 1/2 cup butter
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn, drained
• 1/4 teaspoon salt
• 1/2 cup egg substitute
• 1 (8.5 ounce) package corn bread mix
• chicken topping:
• 2 1/3 cups chopped cooked chicken breast
• 2 tablespoons canned green chile peppers, chopped
• 4 ounces sliced fresh mushrooms
• 1 1/2 cups reduced-fat sour cream
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 (8 ounce) package monterey jack cheese, shredded

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
• melt butter in a small skillet over medium heat. add onion and garlic; cook and stir until tender, 4 to 6 minutes (see cook's note). remove from heat and set aside. in a large bowl, combine corn, cream-style corn, salt, and egg substitute. 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.