Chili Casserole With Cornbread

Adapted from General Mills, Inc.

  • 1 lb ground chicken breast
  • 8 ozs salsa
  • 15 1/2 ozs no-salt-added 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.
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Posted: 12/11/2008
Rated by 0 users (0.00)
WW Points* : 6.28
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 315
Calories from Fat 58 (18%)
% Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 33g 11%
Sodium 862mg 36%
Potassium 0mg 0%
Total Carbohydrate42g 14%
Dietary Fiber 3g 12%
Sugars 6g
Protein 18g 12%
* 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.