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
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.
Step 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.
Step 4
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Ingredients
½ cup butter
¼ teaspoon salt
½ cup egg substitute
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
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) package Monterey Jack cheese, shredded
