Chili Corn Casserole

Name: Chili Corn Casserole
Yield: 8 servings
Ingredients: 6 ozs cornbread stuffing mix; 1 cup chicken broth; 1 lb chicken breast halves skinless, cubed; 1/2 cup onions, chopped; 1 tbsp chili powder; 1/2 tsp salt; 12 ozs frozen corn, thawed; 7 ozs salsa; 3 ozs cheddar cheese, shredded

Adapted from Easy Meals for Busy Days

6 ozs cornbread stuffing mix
1 cup chicken broth
1 lb chicken breast halves skinless, cubed
1/2 cup onions, chopped
1 tbsp chili powder
1/2 tsp salt
12 ozs frozen corn, thawed
7 ozs salsa
3 ozs cheddar cheese, shredded

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a small bowl, lightly combine stuffing and broth. Let stand five minutes, or until broth is absorbed. Set aside half cup mixture. Press remaining mixture into prepared dish to form a crust. Bake for 15 minutes. Meanwhile, in a large saucepan, cook chicken and onions until chicken is no longer pink. Add chili powder, salt, corn kernels, salsa, and reserved stuffing mixture. Mix well. Spoon into baked layer. Sprinkle top with cheese. Bake for 20 minutes, or until heated through.

Posted: 9/26/2002

Casseroles

Rated by 7 users (3.86)

WW Points^* : 5.38

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 250 Calories from Fat 59 (24%)
% Daily Value *
Total Fat 7g	11%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 44g	15%
Sodium 696mg	29%
Potassium 26mg	9%
Total Carbohydrate29g	10%
Dietary Fiber 1g	4%
Sugars 5g
Protein 20g	4%
* 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.