Chicken Corn Bread Bake

posted by Schmitty 06-14-99 3:30 AM

Chicken Corn Bread Bake

Corn Bread:
1/2 cup margarine or butter
1 medium onion finely chopped
1 garlic clove minced
1 (16 ounce) can whole kernel corn drained
1 (16 ounce) can cream style corn
2 eggs beaten
1/4 teaspoon salt
1 (7 to 8 1/2 ounce) package corn muffin mix

Topping:
2 1/2 cups cubed cooked chicken
2 tablespoons canned chopped mild green chilies
1 (4 ounce) can mushrooms pieces and stems drained
1 1/2 cups dairy sour cream or light sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces (2 cups) shredded Monterey Jack cheese

Heat oven to 375 degrees. Grease 13 x 9 inch (3 quart) baking dish.

Melt margarine in small skillet over medium hi heat.

Add onion and garlic - cook and stir 4 to 6 minutes or til tender, stirring occasionally. Set aside.

In large bowl, combine, corn, cream style corn, eggs and 1/4 teaspoon salt; mix well.

Add corn muffin mix; mix well.

Fold in cooked onion mixture. Pour into greased dish.

In large bowl, combine all topping ingredients except cheese; mix well. Spoon over corn bread to within 1 inch of edges.

Sprinkle with cheese.

Bake at 375 degrees for 35 to 40 minutes or til edges are golden brown. 12 servings.


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line