Mexican Chicken Corn Casserole

Name: Mexican Chicken Corn Casserole Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2.5 cups cooked diced chicken (chilled or frozen); 11 oz can southwestern or Mexican-style corn (undrained); 10 oz can mild diced tomatoes and green chilies (undrained); 1/2 cup corn muffin mix; 1/4 cup light sour cream; 1/4 cup light mayonnaise; 1/4 cup shredded reduced fat (2%) sharp cheddar cheese

(2)

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 4

Ingredients

2.5 cups cooked, diced chicken (chilled or frozen)11 oz can southwestern or Mexican-style corn (undrained)10 oz can mild diced tomatoes and green chilies (undrained)1/2 cup corn muffin mix1/4 cup light sour cream1/4 cup light mayonnaise1/4 cup shredded reduced fat (2%) sharp cheddar cheese

Directions

Preheat oven to 425. Coat a 2 quart baking dish with cooking spray. Combine all ingredients (except cheese) in a medium bowl. Transfer mixture to baking dish. Bake for 15 minutes. Remove from oven, sprinkle cheese over top. Bake 5 minutes or until cheese melts. For best results, let stand at least 5 minutes (to thicken) before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user FEBEREYES.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 393.0
Total Fat: 14.6 g
Cholesterol: 91.5 mg
Sodium: 985.7 mg
Total Carbs: 35.9 g
Dietary Fiber: 1.5 g
Protein: 31.0 g

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Member Reviews

KDKOSMO
I don't buy prepared mixes, like Jiffy. I try to make most things from scratch. SO, instead of the jiffy mix I used: 1/3 cup flour, 1/4 cup corn meal, 1.5 Tbsp sugar, .5 Tbsp baking powder. Mine turned out great and did firm up. Very tasty, too. - 11/7/10
CHICOCHERIE
I followed this recipe and it didn't turn out very well. It never firmed up... - 5/5/10