Chicken Suiza Cornbread Casserole

Ingredients

• Cornbread Crust:
• ½ cup butter
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn, drained
• ¼ teaspoon salt
• ½ cup egg substitute
• 1 (8.5 ounce) package corn bread mix
• Chicken Topping:
• 2 ⅓ cups chopped cooked chicken breast
• 2 tablespoons canned green chile peppers, chopped
• 4 ounces sliced fresh mushrooms
• 1 ½ cups reduced-fat sour cream
• ¼ teaspoon salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• 1 (8 ounce) package Monterey Jack cheese, shredded

Step 1

Lightly heat your oven to 375°F (190°C) and grease a 9x13-inch baking dish so nothing sticks. In a small pan, melt the butter over medium heat, then add the chopped onion and garlic. Cook them until they’re soft and fragrant, about 4 to 6 minutes, then take the pan off the heat.

Step 2

In a big mixing bowl, stir together the corn, cream-style corn, salt, and egg substitute. Mix in the muffin mix until everything is combined, then gently fold in the cooked onion and garlic. Pour this mixture into your prepared dish.

Step 3

Grab another bowl and mix the chicken, green chiles, mushrooms, sour cream, and a bit of salt and pepper. Spread this chicken mixture evenly over the corn layer, leaving about an inch of space around the edges. Sprinkle the shredded cheese on top to finish it off.

Step 4

Pop the casserole into the oven and bake for about 35 to 40 minutes. You’ll know it’s done when the edges turn golden brown and it looks bubbly. Let it cool a few minutes before serving.