Chili Casserole With Cornbread

Adapted from General Mills, Inc.

  • 1 lb ground chicken breast
  • 8 ozs salsa
  • 15 1/2 ozs no-salt-added canned dark red kidney beans, drained
  • 14 1/2 ozs no-salt-added diced tomatoes, undrained
  • 8 ozs frozen corn, thawed
  • 1 tbsp chili powder
  • Topping:
  • 14 ozs cornbread mix
  • 1 1/4 cups water
Preheat oven to 400. Prepare a 11"x8" 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 half the batter evenly over chicken mixture. (Bake remaining corn bread batter into muffins directed on package.) Dish will be full. Bake casserole for 20 minutes, or until cornbread is light golden brown.
Email Recipe
Print Recipe
Posted: 12/11/2008
Rated by 0 users (0.00)
WW Points* : 6.06
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 314
Calories from Fat 55 (18%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 929mg 39%
Potassium 18mg 6%
Total Carbohydrate45g 15%
Dietary Fiber 4g 16%
Sugars 7g
Protein 18g 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.