Chicken, Vegetable and Corn Bread Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 c. tomato sauce1 green bell pepper, diced1 large onion, diced2 tsp sugar1/2 tsp dried oregano1 c. corn3/4 tsp salt1 lb boneless, skinless chicken, cut into 2-inch pieces1/3 c. yellow cornmeal1/3 c. flour1/2 tsp baking powder1/4 tsp baking soda1/2 c. lowfat buttermilk1 tsp vegetable oil1 egg white
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.
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.
Nutritional Info 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
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