Chicken Souiza Cornbread Bake
| Chicken Souiza Cornbread Bake | |
| By Michele (Allrecipes) | |
| Description: | |
| My kids really liked this casserole. I used fresh mushrroms and sauteed them in butter first. My kids didn’t even know they were eating mushrooms. | |
| Ingredients: | |
| * 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 |
|
| Directions: | |
| 1. Preheat oven to 375 degrees F (190 degrees C). Grease 9×13 inch baking dish. 2. 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. 3. 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. 4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown. |