Chicken Chili Cornbread Bake

Adapted from Kraft Foods, Inc.

  • 1 lb ground chicken breast skinless
  • 8 ozs no-salt-added tomato sauce
  • 4 ozs cheddar cheese, shredded
  • 15 ozs canned dark red kidney beans, undrained
  • 7 ozs salsa
  • 6 ozs cornbread stuffing mix
  • 1 1/2 cup water, hot
Chicken Chili Cornbread Bake
Preheat oven to 350. Prepare a 2 - quart casserole dish with cooking spray; set aside. In a large skillet, cook chicken until no longer pink. Add tomato sauce, cheese, beans, and salsa. Mix well and heat through. Spoon into prepared dish; set aside. In a small bowl, combine the stuffing mix and hot water until the stuffing is moistened. Spoon evenly over top the chicken mixture in the dish. Bake for 30 minutes, or until heated through.
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Posted: 5/4/2023
Rated by 0 users (0.00)
WW Points* : 5.24
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 273
Calories from Fat 65 (24%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g 16%
Sodium 667mg 28%
Potassium 0mg 0%
Total Carbohydrate28g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 22g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.