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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 273.3
  • Total Fat: 3.2 g
  • Cholesterol: 56.5 mg
  • Sodium: 1,593.6 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 29.7 g

View full nutritional breakdown of Chicken, Vegetable and Corn Bread Casserole calories by ingredient
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Chicken, Vegetable and Corn Bread Casserole

Submitted by: G9FIRE

Introduction

Lowfat casserole that's quick, easy and yummy. The cornbread topping makes it more like comfort food than a lowfat dinner. Lowfat casserole that's quick, easy and yummy. The cornbread topping makes it more like comfort food than a lowfat dinner.
Number of Servings: 4

Ingredients

    2 c. tomato sauce
    1 green bell pepper, diced
    1 large onion, diced
    2 tsp sugar
    1/2 tsp dried oregano
    1 c. corn
    3/4 tsp salt
    1 lb boneless, skinless chicken, cut into 2-inch pieces
    1/3 c. yellow cornmeal
    1/3 c. flour
    1/2 tsp baking powder
    1/4 tsp baking soda
    1/2 c. lowfat buttermilk
    1 tsp vegetable oil
    1 egg white

Directions

Preheat oven to 400 degrees. In a medium saucepan, combine the tomato sauce, bell pepper, onion, 1 tsp of the sugar and oregano. Bring to a boil over medium-high heat, reduce to a simmer and cook, stirring occassionally, until the vegetables begin to soften (about 5 minutes). Stir in the corn and 1/2 tsp of the salt. Return to a boil, add the chicken, and cook for 1 minute. Spoon the chicken mixture into a 9-inch pan.

In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, the remaining 1 tsp sugar, and the remaining 1/4 tsp salt. Stir in the buttermilk, oil and egg white until just combined. Spoon the cornmeal mixture onto the center of the chicken mixture. Place the pie pan on a baking sheet and bake the casserole for 20-25 mintues or until the chicken is cooked through and the corn bread is golden brown.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user G9FIRE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    We added zucchini to the vegetables we used, used crushed tomatoes instead of sauce, and used a pre-packaged cornbread mix. It came out perfect!! - 8/3/10

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  • We used spaghetti sauce instead of tomato sauce, and cooked shredded chicken instead of raw cubed chicken it turned out perfect. I kept the cooking time the same 25 min. - 11/17/11

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  • Wow this was fantastic! This is one of the first meals where I had NO leftovers, because we ate it all! The only thing I did differently is while cooking the chicken I seasoned it with some Mrs. Dash Table Blend. Great Recipe! - 2/3/11

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  • Love this recipe...will continue to make this yummy dish. - 1/13/11

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  • Excellent, I would certainly make it again - 9/5/10

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  • I added zucchini and pre-packaged cornbread mix as well. Also added chipolte hot sauce to tomato sauce when simmering. Family really enjoyed this one! - 8/23/10

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