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