Comfort Chickn Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 boxes Jiffy Corn Muffin Mix, Prepared - 1 muffin (1/6 of mix) 1 CAN "Great Value" Golden Sweet Whole Kernel Corn, No Salt Added2 10oz cans Old El Paso Red Enchilada Sauce 1 4oz can Great Value Green Chiles, chopped 6 Tyson boneless, skinless chicken breast, diced2 cups Pace Chunky Salsa - Mild 2 cups "Great Value" Cheese, Fiesta Blend 2 tsp *McCormick ground cumin 1/4 tsp crushed red pepper, 5th season2 large Egg, fresh, whole, raw 2/3 cup Milk, 2%, 1 tbsp Extra Virgin Olive Oil
Preheat oven to 400 degrees. Spray large casserole dish with olive oil cooking spray and set aside.
In a large bowl mix cornbread mix, eggs and milk until well incorporated. Pour into prepared casserole dish and bake for 15-20 minutes, or until just set.
While cornbread is baking, In a large skillet add olive oil and heat. Add diced chicken to the skillet and cook until chicken is no longer pink in the center. Remove from heat and set aside.
In a large bowl add enchilada sauce, salsa, green chiles, corn, cumin and red pepper flakes. Stir until well combined.
Remove cornbread from oven, poke the top of the cornbread all over with a fork, and pour enchilada sauce mixture all over the cornbread.
Spread chicken over the top and sprinkle cheese on top of everything.
Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted. Remove and let cool 5-10 minutes. Serve hot.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user LADYLUK.
In a large bowl mix cornbread mix, eggs and milk until well incorporated. Pour into prepared casserole dish and bake for 15-20 minutes, or until just set.
While cornbread is baking, In a large skillet add olive oil and heat. Add diced chicken to the skillet and cook until chicken is no longer pink in the center. Remove from heat and set aside.
In a large bowl add enchilada sauce, salsa, green chiles, corn, cumin and red pepper flakes. Stir until well combined.
Remove cornbread from oven, poke the top of the cornbread all over with a fork, and pour enchilada sauce mixture all over the cornbread.
Spread chicken over the top and sprinkle cheese on top of everything.
Return to oven and cook for another 15-20 minutes, or until cornbread is cooked through and cheese is melted. Remove and let cool 5-10 minutes. Serve hot.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user LADYLUK.
Nutritional Info Amount Per Serving
- Calories: 438.1
- Total Fat: 19.3 g
- Cholesterol: 101.5 mg
- Sodium: 1,261.7 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 3.3 g
- Protein: 23.9 g
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