Chicken Souiza Cornbread Bake - cooking recipe

Ingredients

1/2 cup margarine
1 onion, finely chopped
1 garlic clove, minced
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8 1/2 ounce) package cornbread mix
2 1/3 cups chopped cooked chicken breasts
2 tablespoons canned green chili peppers, chopped
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package monterey jack cheese, shredded

Preparation

Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
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.
In a large bowl, combine chicken, green chiles, 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.