chicken suiza cornbread bake

chicken suiza cornbread bake
  • 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



  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.

04/01/2017
chicken suiza cornbread bake, Vegetable recipe PT15M PT1H 5 455 calories
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