Chicken Suiza Cornbread Bake

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

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
• 1.5 cups reduced-fat sour cream

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 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.

Step 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.

Step 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.

Step 5

Bake in the preheated oven until edges are golden brown, 35 to 40 minutes.