Chicken Casserole with Cornbread Crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 302.2
- Total Fat: 8.2 g
- Cholesterol: 56.4 mg
- Sodium: 731.2 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 4.4 g
- Protein: 16.0 g
View full nutritional breakdown of Chicken Casserole with Cornbread Crust calories by ingredient
Introduction
Chicken breast with kidney beans, tomatoes and corn inside and cornbread topped with cheese on top! Chicken breast with kidney beans, tomatoes and corn inside and cornbread topped with cheese on top!Number of Servings: 8
Ingredients
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2 tsp olive oil
1/2 c finely chopped onion
1 clove garlic minced
1 can (14 1/2 ounces) kidney or black beans
2 tsp (or more) chili powder
1/2 tsp ground cumin
1/8 tsp ground red pepper
1/2 c frozen corn
1 chicken breast cooked, boneless and skinless, chopped in 1/2 cubes (or pulled apart)
1 Tbs fresh cilantro, chopped (optional)
1 box (8.5 oz) cornbread mix
1/2 C skimmed milk
1/2 c shredded Cheddar cheese
Vegetable cooking spray
Directions
1. Preheat oven to 350 degrees. Spray a 13- by 9- inch baking pan with vegetable cooking spray.
2.Heat olive oil in large non-stick skillet over medium heat. Add onion and garlic; cook and stir 5 min. (If too dry, add a couple tablespoons of the juice from the tomatoes while cooking.)
3. Add undrained tomatoes, kidney beans, chili posder, cumin and gound read pepper. Simmer 5 minutes. Stir in corn, chicken and cilantro (if using); simmer 5 more minutes.
4. Whisk together the cornbread mix, milk and egg in a separate bowl.
5. Spoon heated chicken and vegetable mixture into prepared pan. Then spoon cornbread mixture over the top. (The cornbread mixture will be very thin and not quite reach the edges of the pan.)
6. Bake 20 min. Sprinkle the tope with the cheese and continue baking for another 5 minutes. Let sit for several minutes before serving.
Makes 8 servings.
Note: Calorie content can be decreased by using low-fat cheese. Any type of canned diced tomatoes can be used. Can use Rotel tomatoes for more kick. Mixed vegetables rather than plain corn can also be used.
Number of Servings: 8
Recipe submitted by SparkPeople user SIMPLELIFE4REAL.
2.Heat olive oil in large non-stick skillet over medium heat. Add onion and garlic; cook and stir 5 min. (If too dry, add a couple tablespoons of the juice from the tomatoes while cooking.)
3. Add undrained tomatoes, kidney beans, chili posder, cumin and gound read pepper. Simmer 5 minutes. Stir in corn, chicken and cilantro (if using); simmer 5 more minutes.
4. Whisk together the cornbread mix, milk and egg in a separate bowl.
5. Spoon heated chicken and vegetable mixture into prepared pan. Then spoon cornbread mixture over the top. (The cornbread mixture will be very thin and not quite reach the edges of the pan.)
6. Bake 20 min. Sprinkle the tope with the cheese and continue baking for another 5 minutes. Let sit for several minutes before serving.
Makes 8 servings.
Note: Calorie content can be decreased by using low-fat cheese. Any type of canned diced tomatoes can be used. Can use Rotel tomatoes for more kick. Mixed vegetables rather than plain corn can also be used.
Number of Servings: 8
Recipe submitted by SparkPeople user SIMPLELIFE4REAL.
Member Ratings For This Recipe
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RAIN454
