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Full Online Book HomeLearning KitchenSouthwestern - Chicken Corn Bread Bake
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Southwestern - Chicken Corn Bread Bake Post by :ThomasT Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2789

Click below to download : Southwestern - Chicken Corn Bread Bake (Format : PDF)

Southwestern - 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.

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