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.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
378 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Step 2
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.
Step 3
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Step 4
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.
Ingredients
1 clove garlic, minced
1 (8.5 ounce) package corn bread mix
1 (15.25 ounce) can whole kernel corn, drained
1 onion, finely chopped
1 (8 ounce) package Monterey Jack cheese, shredded
4 ounces sliced fresh mushrooms
1 (15 ounce) can cream-style corn, drained
2 tablespoons canned green chile peppers, chopped
0.5 cup butter
0.25 teaspoon salt
0.25 teaspoon salt, or to taste
0.25 teaspoon ground black pepper, or to taste
0.5 cup egg substitute
2.3333332538605 cups chopped cooked chicken breast
