Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 428.4
- Total Fat: 13.8 g
- Cholesterol: 96.4 mg
- Sodium: 396.1 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.9 g
- Protein: 25.0 g
View full nutritional breakdown of Cowboy Bake calories by ingredient
Cowboy Bake
Submitted by: S33HANNAIntroduction
My sister got this out of a parenting magazine...very yummy, especially with sour cream. The cornbread is the best! Nice and filling... My sister got this out of a parenting magazine...very yummy, especially with sour cream. The cornbread is the best! Nice and filling...Number of Servings: 6
Ingredients
-
Onion, medium chopped
1 clove garlic
2 Tbsp. olive oil
2 boneless, skinless chicken breasts, cut into cubes
1 (10 oz.) can diced tomatoes
1 cup frozen corn kernels
pinch chili powder
1/2 tsp. salt
pinch of cayenne pepper
1 cup grated cheese, cheddar or monterey jack
1 (8.5 oz.) package corn-muffin mix
1 egg (for corn muffing mix)
1/3 cup milk (for corn muffin mix)
Tips
Directions
1) Preheat oven to 350 F. Coat a 9-inch pie pan with cooking spray. In a large skillet, saute onion and garlic in oil for 2 min.
2) Add chicken and brown, then add tomatoes, corn, chili powder, salt, pepper to skillet and cook 10 minutes, stirring occasionally. Pour into pie pan, and top with grated cheese.
3) In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn muffin topping is lightly browned and filling is bubbling.
6 Servings
2) Add chicken and brown, then add tomatoes, corn, chili powder, salt, pepper to skillet and cook 10 minutes, stirring occasionally. Pour into pie pan, and top with grated cheese.
3) In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture, and bake for 30 minutes, or until corn muffin topping is lightly browned and filling is bubbling.
6 Servings
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