Chicken Souiza Cornbread Bake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is one of our favorties and is a great crowd pleaser! Ingredients:
1/2 cup margarine |
1 onion, finely chopped |
1 garlic clove, minced |
1 (15 1/4 ounce) can whole kernel corn |
1 (15 ounce) can cream-style corn |
1/4 teaspoon salt |
1/2 cup egg substitute |
1 (8 1/2 ounce) package cornbread mix |
2 1/3 cups chopped cooked chicken breasts |
2 tablespoons canned green chili peppers, chopped |
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 9x13 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, 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.
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