Chili Corn Bread Fiesta
Adapted from
Hearty Chilis
8 servings
| 1 lb ground chicken breast skinless | 6 ozs cornbread mix | ||
| 1 5/8 ozs low-sodium chili seasoning mix | 1 whole egg | ||
| 1/4 tsp salt | 1/2 tbsp olive oil | ||
| 10 ozs frozen corn, thawed | 1/3 cup fat-free milk | ||
| 14 1/2 ozs canned whole tomatoes, undrained and cup up | 4 ozs cheddar cheese, shredded |
Preheat oven to 350. Prepare a 8" casserole dish with cooking spray; set aside. In a large skillet, cook chicken until no longer pink. Ad chili seasoning mix, salt, corn, and tomatoes. Mix well. Place chicken mixture into prepared pan. In a mixing bowl, combine cornbread mix, egg, oil, and milk. Mix until moistened. Spread evenly over chicken mixture in dish. Bake, uncovered, for 30 minutes, or until cornbread is done. Sprinkle cheese over top and bake five more minutes, or until cheese has melted.
| Calories | 281 | %CFF | 27 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 21 g | Cholesterol | 71 g | |
| Carbohydrates | 31 g | Sodium | 687 mg | |
| Sugars | 9 g | Fiber | 2 g | |
|
5.6 WW Points | ||||
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