Chicken Souiza Cornbread Bake

Chicken Souiza Cornbread Bake (from Allrecipes.com)

Paul loved it, and Sosi even ate a few bites (though I don't think she was a big fan of the Green Chiles). After reading the reviews online, I made a few changes. Sorry, no time for pictures, as this is probably one of the last big meals I will cook at this house. Everything is getting sold tomorrow!

• 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 I used 2 eggs
  
• 1 (8.5 ounce) package corn bread mix
• 
  
• 2 1/3 cups chopped cooked chicken breast
• 2 tablespoons canned green chile peppers, chopped I used 3/4 of about a 5 oz. can
  
• 1 (4 ounce) jar chopped mushrooms, drained Didn't use
  
• 1 1/2 cups nonfat sour cream Used 1/2 cup plus 1 can Cream of Chicken Soup
  
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package Monterey Jack cheese, shredded

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. Bake the cornbread mixture for 10 minutes before adding the mixture from Step 3.
   
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.