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 caloriescarbohydrate: 30.1 gcholesterol: 69.8 mgfat: 21.8 gfiber: 1.6 gprotein: 17.9 gsaturatedFat: 11.8 gservingSize: -sodium: 856.8 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken Suiza Cornbread Bake
Directions
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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.