Chicken Suiza Cornbread Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream. Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 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.
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.
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