Chili Cornbread Casserole #2

Adapted from McCormick & Company, Inc.

  • 1 lb ground chicken breast
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 3/4 tsp salt
  • 1 1/4 ozs chili seasoning mix
  • 16 ozs no-salt-added tomato sauce
  • 16 ozs reduced sodium pinto beans, undrained
  • Topping:
  • 6 ozs corn muffin mix
  • 1/2 cup fat-free milk
  • 1 whole egg
  • 4 ozs cheddar cheese, shredded
  • 4 1/2 ozs green chilies
Chili Cornbread Casserole #2
Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Add salt, chili seasoning, tomato sauce, and pinto beans. Mix well and bring to boil. Reduce heat to low; cover and simmer for 20 minutes, stirring occasionally. Spread into prepared dish; set aside. Meanwhile, to prepare topping, combine corn muffin mix, milk, egg, cheese, and green chilies. Mix well. Spread mixture evenly over top. Bake for 20 minutes or until cornbread is lightly browned.
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Posted: 9/10/2015
Rated by 0 users (0.00)
WW Points* : 6.23
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 314
Calories from Fat 82 (26%)
% Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 71g 24%
Sodium 912mg 38%
Potassium 144mg 48%
Total Carbohydrate33g 11%
Dietary Fiber 6g 24%
Sugars 9g
Protein 23g 24%
* 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.