Anita's Tried & True Heart Healthy Recipes

Chili Casserole With Cornbread Chili Casserole With Cornbread

Adapted from General Mills, Inc.
8 servings

1  lb  ground chicken breast skinless  1  tbsp  chili powder 
16  ozs  salsa     Topping: 
15 1/2 ozs  canned dark red kidney beans, drained  14  ozs  cornbread mix 
14 1/2 ozs  no-salt-added diced tomatoes, undrained  1 1/4 cups  water 
8  ozs  frozen corn, thawed  
Preheat oven to 400. Prepare a 11"x8" dish with cooking spray; set aside. In a large skillet, cook chicken until no longer pink. Add salsa, beans, tomatoes, corn, and chili powder. Cook four minutes, or until heated through, stirring occasionally. Spoon hot chicken mixture evenly into prepared dish. Meanwhile, to prepare topping, combine cornbread mix and water until moistened. Spread half the batter evenly over chicken mixture. (Bake remaining corn bread batter into muffins directed on package.) Dish will be full. Bake casserole for 20 minutes, or until cornbread is light golden brown.
Nutritional Analysis per serving (8 servings total)
Calories 345   %CFF 3 %
Total Fat 1.0 g   Saturated Fat 0 mg
Protein 18 g   Cholesterol 28 g
Carbohydrates 61 g   Sodium 1301 mg
Sugars 15 g   Fiber 7 g
6.2 WW Points
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