Tasty Tuesday Mexican Style Casserole!

Looks like Donna has sent us another scrumptious recipe!

Here's a recipe and just a sexy guy with all his clothes on. I just think he's a tasty guy I'd like to be one of your story heroes.

Chicken Cornbread Bake(Makes 12 servings)

Ingredients

• 1/2 cup margarine
• 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
• 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

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
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.
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.