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.
| Calories | 360 | %CFF | 6 % | |
| Total Fat | 2 g | Saturated Fat | 0 mg | |
| Protein | 20 g | Cholesterol | 33 g | |
| Carbohydrates | 61 g | Sodium | 1081 mg | |
| Sugars | 15 g | Fiber | 7 g | |
|
6.2 WW Points | ||||
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