Chicken Suiza Cornbread Bake
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.Advertisement
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.
If you don't have leftover cooked chicken handy, you can use raw chicken breasts and cook them in Step 2. Dice one or two boneless, skinless chicken breast halves and stir them into the skillet after the onions and garlic are soft. Cook and stir about 5 minutes; the chicken pieces should be cooked through, and will continue to cook as the casserole bakes.
You can substitute one can of mushrooms, drained, for the sliced fresh mushrooms.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.