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Recipe by:
Elena Arsak
Prep 20 m
Cook 40 m
Ready In 60 m
12 Servings
378 Calories
"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."
Cornbread Crust:
1/2 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
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix
Chicken Topping:
2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
4 ounces sliced fresh mushrooms
1 1/2 cups reduced-fat sour cream
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) package Monterey Jack cheese, shredded
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook
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.
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
