Chicken Suiza Cornbread Bake
Description
In this lightly spiced Mexican-inspired casserole, a layer of cornbread is baked with diced cooked chicken, mushrooms, and green chiles in a cheesy sour cream sauce.
Ingredients
•
1/2 cup butter
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1 onion, finely chopped
•
1 clove garlic, minced
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1 (15 1/4 ounce) can whole kernel corn, drained
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1 (15 ounce) can cream-style corn, drained
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1/2 cup egg substitute
•
1/4 teaspoon salt
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1 (8 1/2 ounce) package corn bread mix
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2 1/3 cups chopped cooked chicken breast
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1 1/2 cups reduced-fat sour cream
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4 ounces sliced fresh mushrooms
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2 tablespoons canned green chile peppers, chopped
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1/4 teaspoon salt, or to taste
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1/4 teaspoon ground black pepper, or to taste
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1 (8 ounce) package Monterey Jack cheese, shredded
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2
Make crust: Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes. Remove from heat and set aside.
3
Combine corn, cream-style corn, egg substitute, and salt in a large bowl. Beat in corn bread mix. Fold in cooked onion mixture until evenly distributed. Pour into the prepared baking dish.
4
Make topping: Combine chicken, sour cream, mushrooms, green chiles, salt, and pepper in a medium bowl. Spoon over corn mixture to within 1 inch from the edge. Sprinkle cheese evenly over the top.
5
Bake in the preheated oven until edges are golden brown, 35 to 40 minutes.