Chicken Souiza Cornbread Bake recipe

12 servings

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

Preheat oven to 375 degrees F (190 degrees C).

Grease 9x13 inch baking dish.

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.

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.