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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.3
  • Total Fat: 6.7 g
  • Cholesterol: 23.5 mg
  • Sodium: 434.9 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 7.8 g

View full nutritional breakdown of Chicken Corn Casserole calories by ingredient
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Chicken Corn Casserole

Submitted by: ELISAMLW


Number of Servings: 6

Ingredients

    4-5 oz. browned chicken breast, no skin
    1/4 cup nonfat plain yogurt
    1/4 cup fat free sour cream
    1/4 cup shredded cheddar cheese
    1 can (10.75 oz) cream of chicken soup
    1 box (8.5 oz) Jiffy corn muffin/bread mix
    1 cup carrots, chopped
    1 cup celery, chopped
    1/4 cup water
    1 tbsp butter or margarine
    Parsley (dash)
    Pepper (dash)

Directions

Brown chicken in skillet; do not cook all the way through.
In an 8"x8" glass pan, spray canola oil cooking spray, and cover bottom with chopped carrots and celery.
Remove chicken from pan and cut into pieces.
In a small mixing bowl, mix half of the Jiffy corn mix, sour cream, cream of chicken soup, yogurt, shredded cheese, seasoning and chicken.
Layer sour cream mixture on top of carrots and celery.
Evenly layer the rest of the dry corn mix on top of the sour cream layer.
Cut butter or margarine into even pats and place on top of corn mix.
Drizzle water on top.
Bake for 20-25 minutes in a 350 degree oven, or until edges of corn mix on top are brown.

Number of Servings: 6

Recipe submitted by SparkPeople user ELISAMLW.






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Member Ratings For This Recipe

  • I'm not sure what I did wrong with this one, but it came out very dry and a little bland on flavor. There is no oven temp setting given so I cooked it at 375 for 35 minutes and the top was very dry but the inside was very gooey. Don't know if I will try it again. - 11/12/09

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