Chili Pie

Adapted from B&G Foods

  • 1 lb ground chicken breast
  • 8 ozs taco sauce
  • 10 ozs frozen corn, thawed
  • 4 ozs cheddar cheese, shredded
  • 7 1/2 ozs corn muffin mix
  • 1 whole egg
  • 1/3 c fat-free milk
Preheat oven to 400. Prepare a 8" square dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Add taco sauce and corn. Mix well. Spread mixture into prepared dish. Sprinkle cheese over top; set aside. In a small bowl, combine corn muffin mix, egg, and milk. Mix until moistened. Pour over chicken mixture in dish. Bake for 15 minutes, or until corn bread is lightly browned.
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Posted: 5/18/2006
Rated by 0 users (0.00)
WW Points* : 5.91
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 272
Calories from Fat 75 (28%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 66g 22%
Sodium 806mg 34%
Potassium 0mg 0%
Total Carbohydrate30g 10%
Dietary Fiber 1g 4%
Sugars 9g
Protein 18g 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.