Chili Cornbread Casserole #3

Adapted from

  • 1 lb ground chicken breast skinless, skinless
  • 1/2 cup onions, chopped
  • 16 ozs marinara sauce
  • 16 ozs canned dark red kidney beans, drained and rinsed
  • 10 ozs frozen corn, thawed
  • 3 tsp chili powder
  • Topping:
  • 6 ozs cornbread mix
  • 2/3 cup fat-free milk
  • 1 whole egg
Chili Cornbread Casserole #3
Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large skillet cook, chicken and onions until chicken is no longer pink. Add sauce, beans, corn, and chili powder. Mix well. Spread into prepared dish; set aside. To prepare topping, combine cornbread mix, milk, and egg. Mix until moistened. Spread evenly over chicken mixture in dish. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
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Posted: 5/30/2019
Casseroles
Rated by 0 users (0.00)
WW Points* : 5.78
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 304
Calories from Fat 60 (20%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 56g 19%
Sodium 600mg 25%
Potassium 27mg 9%
Total Carbohydrate38g 13%
Dietary Fiber 6g 24%
Sugars 8g
Protein 21g 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.