Ingredients
12
12 servings
- •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
- •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
Instructions
- 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's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 378
- Carbohydrate: 30g
- Fat: 22g
- Fiber: 2g
- Protein: 18g
- Sugar: 5g
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