We love Mexican food in our house, so when DH found this recipe and wanted to try it out, I was all for it.
Chicken Souiza Cornbread Bake
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
1. Preheat oven to 375 degrees F (190 degrees C). Grease 9×13 inch baking dish.
2. 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.
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.
I topped my serving with a little sour cream and sliced black olives. A few alternatives would be diced tomatoes, shredded lettuce, salsa, or diced jalapenos. The possibilities are endless depending on your personal taste.
The flavors were wonderful together. The sweetness of the cornbread mixed with the onions and garlic was the perfect creamy base for the green chilis and taco spiced chicken. DH and I both thought with the amount of cornbread mixture, there should have been more chicken. We would suggest increasing the amount for the overall proportion of the casserole.
This recipe was definitely a keeper in our book, and you can find the recipe from AllRecipes.com.