- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 292.3
- Total Fat: 7.2 g
- Cholesterol: 59.6 mg
- Sodium: 794.1 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 6.4 g
- Protein: 19.6 g
Rotisserie Chicken CasseroleSubmitted by: RAIN454
IntroductionThis is an edited version of spark user, SIMPLELIFE4REAL's recipe "Chicken Casserole with cornbread crust." I wanted to tweak it a little bit to add more veggies and take out extra fats from cheese and oils. This is an edited version of spark user, SIMPLELIFE4REAL's recipe "Chicken Casserole with cornbread crust." I wanted to tweak it a little bit to add more veggies and take out extra fats from cheese and oils.
Onions, raw, .75 cup, chopped
Garlic, 2 cloves
Beans, black, canned and drained [Goya], 3.5 cup
Ground Cayenne Pepper (Powder), 2 tsp
Spices, Cumin Powder, 2 tsp
Crushed red pepper flakes, 1 tbsp
Birds Eye Steam Fresh Corn (2/3 cup)
Rotisserie Chicken Breast (no skin), 10 oz
Cilantro, raw, 1 cup
8.5 oz box Jiffy Corn Mix, dry, 1.5 cup
Milk, 2%, .5 cup
Cheese - Kraft Finely Shredded Mild Cheddar Cheese, 15g
Pam original cooking spray
Red Ripe Tomatoes, 3 Italian tomato
Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams), 50 gram(s)
2.Heat large non-stick skillet over medium heat and spray Pam Original Cooking spray. Add onion and garlic; cook and stir 5 min.
3. Add tomatoes, black beans, chili powder, cumin and red pepper flakes. Simmer 5 minutes. Stir in corn, chicken and cilantro (if using); simmer 5 more minutes.
4. Whisk together the cornbread mix, milk and egg in a separate bowl.
5. Spoon heated chicken and vegetable mixture into prepared pan. Then spoon cornbread mixture over the top. (The cornbread mixture will be very thin and not quite reach the edges of the pan.)
6. Bake 20 min. Sprinkle the top with the cheese and continue baking for another 5 minutes. Let sit for several minutes before serving.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RAIN454.