Texas Chili & Biscuits

Adapted from Quick & Easy Casseroles

  • Filling:
  • 1 lb ground chicken breast
  • 1/2 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 1 1/4 ozs chili seasoning mix
  • 2 3/4 c frozen corn, thawed
  • 14 1/2 ozs no-salt-added whole tomatoes, crushed
  • 1/2 c water
  • Topping:
  • 3/4 c low-fat baking mix
  • 2/3 c cornmeal
  • 2/3 c fat-free milk
  • 3 ozs Monterey Jack cheese, shredded
Preheat to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. To prepare filling, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in chili seasoning, corn, crushed tomatoes, and water. Reduce heat and simmer, uncovered, ten minutes. Pour chicken mixture into prepared pan. Meanwhile, to prepare topping, combine baking mix, cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are light brown. Top with Monterey Jack cheese. Bake, uncovered again, for three minutes more.
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Posted: 8/25/1997
Rated by 1 users (5.00)
WW Points* : 5.10
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 264
Calories from Fat 45 (17%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0g
Trans Fat 0.1g
Cholesterol 34g 11%
Sodium 671mg 28%
Potassium 13mg 4%
Total Carbohydrate37g 12%
Dietary Fiber 3g 12%
Sugars 8g
Protein 20g 12%
* 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.