August 8, 2011

Chicken Souza

Chicken Souza

    1/2 cup margarine
    1 onion, finely chopped
    1 clove garlic, minced
    1 (15.25 ounce) can whole kernel corn, drained
    1/4 teaspoon salt
    1/2 cup egg substitute or 2 whole eggs
    1 (8.5 ounce) package corn bread mix, such as Jiffy
    2 1/3 cups chopped cooked chicken breast
    2 tablespoons canned green chile peppers, chopped
    1 (4 ounce) jar chopped mushrooms, drained
    1/2 cup nonfat sour cream
    1 can cream of chicken soup mix
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 (8 ounce) package Monterey Jack cheese, shredded

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, 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, mushrooms, sour cream, soup mix, 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.

Helpful Hints
Substitute one large can of pinto beans (drained) in place of the canned mushrooms.

Add 1/8 c. chopped jalapenos for a nice kick (yes, in addition to the chiles).

Pre-bake the crust for 10 minutes.

Any kind of shredded cheese can be added.  I used gruyere, cheddar, and mozzarella.

Canned, chopped chiles can be found in the Mexican aisle of the grocery store.  No need to drain. 

2 or 3 green onions can be used in place of white onion. 

I feel like I'm always apologizing for not blogging as much as I should be (on both blogs), but summer vacation gives me toooooo much free time, and in it I lose structure and the ability to do pretty much anything.  Oh well, it's back to "work" next Monday, and hopefully a schedule. 


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