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Post by Baking_Bud on Nov 21, 2002 23:32:28 GMT -6
Chicken and Cornbread Casserole
1/2 cup margarine 1 onion -- finely chopped 1 clove garlic -- minced 1 can whole kernel corn -- (15 1/4 ounce) 1 can cream-style corn -- (15 ounce) 1/4 teaspoon salt 1/2 cup egg substitute 1 package corn bread mix -- (8 1/2 ounce) 2 1/3 cups chopped cooked chicken breast 2 tablespoons canned green chile peppers -- chopped 1 jar chopped mushrooms -- (4 ounce) 1 1/2 cups nonfat sour cream 1/4 teaspoon salt 1/4 teaspoon ground black pepper 8 ounce Monterey Jack cheese -- shredded
Directions: Preheat oven to 375 degrees. Grease 9x13 inch baking dish. 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. In a large bowl, combine chicken, green chiles, mushrooms (drained), sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown. Makes 12 servings.
Always My Best, Baking Bud
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