Anita's Tried & True Heart Healthy Recipes

Chili Corn Casserole

Adapted from
8 servings

3 c Pepperidge Farm cornbread stuffing  1/4 tsp garlic powder 
1 c chicken broth  10 ozs frozen corn, thawed 
1 lb ground chicken breast skinless  1/2 c cheddar cheese, shredded 
1/2 c onions, chopped  2 ozs salsa 
1 tbsp chili powder  1/2 c cheddar cheese, shredded 
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a small bowl, lightly combine stuffing and broth. Let stand five minutes, or until broth is absorbed. Set aside half cup mixture. Press remaining mixture into prepared dish to form a crust. Bake for 15 minutes. Meanwhile, in a large saucepan, cook chicken and onions until chicken is no longer pink. Add chili powder, garlic powder, corn kernels, half cup cheese, salsa, and reserved stuffing mixture. Mix well. Spoon into baked layer. Sprinkle top with remaining cheese. Bake for 20 minutes, or until heated through.
Nutritional Analysis per serving (8 servings total)
Calories 252   %CFF 32 %
Total Fat 9 g   Saturated Fat 3 mg
Protein 21 g   Cholesterol 48 g
Carbohydrates 25 g   Sodium 492 mg
Sugars 3 g   Fiber 2 g
5.0 WW Points
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