July 13, 2011

Chicken Cornbread Bake

1/2 c Margarine
1 Onion, finely chopped
1 clove Garlic, minced
1 (15.25 oz) can Whole Kernel Corn
1 (15 oz) can Cream Style Corn
1/4 tsp Salt
1/2 c Egg Substitute or 2 Eggs
1 (8.5 oz) pkg. Corn Bread Mix
2-1/3 c Chopped, Cooked Chicken Breast
2 tbsp Canned Green Chile Pepper, chopped
1 (4 oz) jar Chopped Mushrooms, drained
1-1/2 c Sour Cream
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1 (8 oz) pkg. Monterey Jack Cheese, shredded
Preheat oven to 375 degrees. Grease a 9x13" baking dish. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4-6 min. Set aside. In large bowl, combine corn, cream corn, salt, and eggs. Beat in corn bread mix. Fold in cooked onion mix. Pour into prepared baking dish. In large bowl, combine chicken, green chilies, mushrooms, sour cream, salt and pepper. Spoon mix over cornbread mix to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35-40 min or until edges are golden brown.