Chicken, Vegetable and Corn Bread Casserole

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5 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Chicken, Vegetable and Corn Bread Casserole calories by ingredient

Introduction

Lowfat casserole that's quick, easy and yummy. The cornbread topping makes it more like comfort food than a lowfat dinner. Lowfat casserole that's quick, easy and yummy. The cornbread topping makes it more like comfort food than a lowfat dinner.

Minutes to Prepare: 15

Minutes to Cook: 40

Number of Servings: 4

Ingredients

2 c. tomato sauce

1 green bell pepper, diced

1 large onion, diced

2 tsp sugar

1/2 tsp dried oregano

1 c. corn

3/4 tsp salt

1 lb boneless, skinless chicken, cut into 2-inch pieces

1/3 c. yellow cornmeal

1/3 c. flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 c. lowfat buttermilk

1 tsp vegetable oil

1 egg white

Directions

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.