Chili Cornbread Casserole

Name: Chili Cornbread Casserole
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 cup onions, chopped; 16 ozs canned dark red kidney beans, drained; 16 ozs low-fat spaghetti sauce; 2 tsps chili powder; 1/2 tsp salt; 4 ozs frozen corn, thawed; Topping:; 6 ozs cornbread mix; 2/3 cup fat-free milk; 1 whole egg; 1 tsp chili powder

Adapted from Lipton, Inc.

1 lb ground chicken breast
1/2 cup onions, chopped
16 ozs canned dark red kidney beans, drained
16 ozs low-fat spaghetti sauce
2 tsps chili powder
1/2 tsp salt
4 ozs frozen corn, thawed
Topping:
6 ozs cornbread mix
2/3 cup fat-free milk
1 whole egg
1 tsp chili powder

Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In large saucepan, cook chicken and onions until chicken is no longer pink. Stir in spaghetti sauce, beans, corn, one tablespoon chili powder, and salt. Spread mixture into prepared dish; set aside. To prepare cornbread topping, combine egg, milk, and remaining chili powder. Mix well. Spread cornbread mixture on top of chicken mixture in dish. Bake for 20 minutes or until golden and bubbling.

Posted: 1/28/2000

Casseroles

Rated by 10 users (4.80)

WW Points^* : 4.69

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 258 Calories from Fat 46 (18%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 59g	20%
Sodium 747mg	31%
Potassium 0mg	0%
Total Carbohydrate33g	11%
Dietary Fiber 5g	20%
Sugars 6g
Protein 20g	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.