Chili Casserole With Cornbread

Name: Chili Casserole With Cornbread
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 8 ozs salsa; 15 1/2 ozs canned dark red kidney beans, drained; 14 1/2 ozs canned diced tomatoes, undrained; 8 ozs frozen corn, thawed; 1 tbsp chili powder; Topping:; 6 ozs cornbread mix; 3/4 cup water

Adapted from General Mills, Inc.

1 lb ground chicken breast
8 ozs salsa
15 1/2 ozs canned dark red kidney beans, drained
14 1/2 ozs canned diced tomatoes, undrained
8 ozs frozen corn, thawed
1 tbsp chili powder
Topping:
6 ozs cornbread mix
3/4 cup water

Preheat oven to 400. Prepare a 11" x 8" 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 the batter evenly over chicken mixture. Dish will be full. Bake for 20 minutes, or until cornbread is light golden brown.

Posted: 12/11/2008

Casseroles

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WW Points^* : 4.25

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 240 Calories from Fat 37 (16%)
% Daily Value *
Total Fat 3g	5%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 35g	12%
Sodium 727mg	30%
Potassium 0mg	0%
Total Carbohydrate33g	11%
Dietary Fiber 5g	20%
Sugars 6g
Protein 18g	20%
* 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.