Chicken Suiza Cornbread Bake

• Cornbread Crust:
• 1/2 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
• 1/4 teaspoon salt
• 1/2 cup egg substitute
• 1 (8.5 ounce) package corn bread mix
• Chicken Topping:
• 2 1/3 cups chopped cooked chicken breast
• 2 tablespoons canned green chile peppers, chopped
• 4 ounces sliced fresh mushrooms
• 1 1/2 cups reduced-fat sour cream
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 (8 ounce) package Monterey Jack cheese, shredded

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 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.
3. 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.
4. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

crust, butter, onion, clove garlic, whole kernel corn, creamstyle corn, salt, egg substitute, corn bread, chicken topping, chicken breast, green chile peppers, mushrooms, sour cream, salt, ground black pepper, cheese

Taken from www.allrecipes.com/recipe/38094/chicken-suiza-cornbread-bake/ (may not work)