Chicken Suiza Cornbread Bake recipe

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Ingredients

½ 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
¼ teaspoon salt
½ cup egg substitute
1 (8.5 ounce) package corn bread mix
2 ⅓ cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
4 ounces sliced fresh mushrooms
1 ½ cups reduced-fat sour cream
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) package Monterey Jack cheese, shredded

Nutrition Info

378.2 calories
carbohydrate: 30.1 g
cholesterol: 69.8 mg
fat: 21.8 g
fiber: 1.6 g
protein: 17.9 g
saturatedFat: 11.8 g
servingSize: -
sodium: 856.8 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream.

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