Texas Chili & Biscuits
Adapted from
Quick & Easy Casseroles
8 servings
| Filling: | 1/2 c water | ||
| 1 lb ground chicken breast skinless | Topping: | ||
| 1/2 c onions, chopped | 3/4 c low-fat baking mix | ||
| 1/2 c bell peppers, chopped | 2/3 c cornmeal | ||
| 1 1/4 ozs chili seasoning mix | 2/3 c fat-free milk | ||
| 2 3/4 c frozen corn, thawed | 3 ozs Monterey Jack cheese, shredded | ||
| 14 1/2 ozs no-salt-added whole tomatoes, crushed |
Preheat to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. To prepare filling, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in chili seasoning, corn, crushed tomatoes, and water. Reduce heat and simmer, uncovered, ten minutes. Pour chicken mixture into prepared pan. Meanwhile, to prepare topping, combine baking mix, cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are light brown. Top with Monterey Jack cheese. Bake, uncovered again, for three minutes more.
| Calories | 290 | %CFF | 23 % | |
| Total Fat | 7 g | Saturated Fat | 2 mg | |
| Protein | 21 g | Cholesterol | 44 g | |
| Carbohydrates | 37 g | Sodium | 445 mg | |
| Sugars | 8 g | Fiber | 3 g | |
|
5.1 WW Points | ||||
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Rated by 1 users (5.0)
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