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Chicken Souiza Cornbread Bake |
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"A lightly spiced, Mexican-inspired casserole with a cornbread bottom, and a filling of chicken, mushroom and sour cream."
Ingredients:
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1/2 cup margarine (sub w/ chick broth) 1 onion, finely chopped 1 clove garlic, minced 1 (15.25 ounce) can whole kernel corn 1 (15 ounce) can cream-style corn 1/4 teaspoon salt 1/2 cup egg substitute 1 (8.5 ounce) package corn bread mix 2 1/3 cups chopped cooked chicken breast |
2 tablespoons canned green chile peppers, chopped 1 (4 ounce) jar chopped mushrooms, Drained (sub with fresh mushrooms) 1 1/2 cups nonfat sour cream (sub with greek yog) 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 (8 ounce) package Monterey Jack cheese, shredded (sub with fat free) |
Directions:
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1. |
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. |
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2. |
Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. |
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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. |
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4. |
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown. |
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Nutrition Servings Per Recipe: 12 Calories: 361 |
Amount Per Serving
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Amount Per Serving
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Try these substitutions to lower the fat content, increase protein, and kick up the flavor:
- Use ½ cup chicken broth in place of butter.
- Use fat free shredded mozzarella and cheddar cheese.
- Use fresh mushrooms instead of canned and sauté them in the chicken broth.
- Use plain greek yogurt instead of sour cream.
NEW MACRONUTRIENTS: Total Fat: 5g Total Carbs: 29g Total Protein: 21g
***A wonderful addition to this meal is a very chunky, hearty salsa! Instead of corn, feel free to add other veggies like broccoli and green beans!***
