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Chicken Souiza Cornbread Bake

SUBMITTED BY: THEO72 PHOTO BY: Lauryl

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

RECIPE RATING:

Read Reviews (180)

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PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Syrah
	Ultimate Frozen Strawberry Margarita

DIRECTIONS

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.

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REVIEWS

Reviewed on apr. 17, 2003 by CML52

I made this for the first time, making a few changes according to what I read in the pervious... MORE

Reviewed on jan. 25, 2003 by Robbin

This recipe is SO good! I was skepitcal when I put it all together, but it turned out... MORE

Reviewed on jan. 4, 2004 by KRISTY SIMPSON

tHIS IS VERY GOOD,MY WHOLE FAMILY LIKE IT...BUT AS OTHERS CHANGE TO ONLY 1/2 CUP SOUR... MORE

Reviewed on oct. 17, 2003 by JTDRUM

THIS WAS THE BEST AND EASIEST DISH EVER. MY HUSBAND LOVES IT. I HAVE MADE IT AT LEAST EVERY... MORE

Reviewed on oct. 24, 2005 by SPECIALMOM1

I loved this recipe! I used an 8 oz package of fresh mushrooms (sauteed with onion), added... MORE

Reviewed on sep. 7, 2004 by LAURA

Yummie!! Everyone here loved it. I didn't add the mushrooms and used one can of mexican corn.... MORE

Reviewed on dec. 30, 2003 by VLLYBY1

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.

VLLYBY1
dec. 30, 2003

Unless you have pre-cooked chicken on hand ... what a pain! I went to store and bought a chicken, followed "boiled chicken" recipe on this site (by the way, very good recipe); then started this meal when chicken was ready. At that point had already spent 2 hours on this meal! Anyway, I took other reviewers advice and changed the following ... 2 eggs instead of egg substitute, 1/2 cup & a big spoonful more of sour cream instead of 1 1/2, added a can of cream of chicken soup, used 2 1/2 tbl of diced green chiles & added a finely chopped jalapeno. The mushrooms were good, but next time may consider cutting in half. Unfortanatley, I picked up reduced fat jack cheese by mistake. Was like shredding plastic! Used a box of "Jiffy" cornbread mix. Unless you have helpers, prep time is more like 1/2 hour. When it was finally out of the oven (3 hours later - cuz of cooking fresh chicken) - was very tasty, but needed something more. Still can't figure out what. Anyway, much to my surprise, reheated next day & was the bomb! Some casseroles just need a day to mesh. All in all, very good recipe, very inventive & am very impressed! Just make sure you use whole jack cheese! Oh yeah, a nice salad & some hot bread would go great with this meal. Would not suggest a vegetable, rice or anything like that.

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5 users found this review helpful

Unless you have pre-cooked chicken on hand ... what a pain! I went to store and bought a... MORE