Mexican Chicken & Bean Corn Bread Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 489.6
- Total Fat: 6.7 g
- Cholesterol: 73.5 mg
- Sodium: 1,195.8 mg
- Total Carbs: 75.7 g
- Dietary Fiber: 7.9 g
- Protein: 32.6 g
View full nutritional breakdown of Mexican Chicken & Bean Corn Bread Casserole calories by ingredient
Introduction
After looking on-line for some inspiration I came up with this recipe. After looking on-line for some inspiration I came up with this recipe.Number of Servings: 8
Ingredients
-
1 tsp olive oil
1 Medium Onion chopped
3 Chicken Breasts cut into 1 inch cubes
1 can ranch style beans w/Jalapenos (chili beans would work also)
1 can peas & carrots mixture
1 can black beans
3 cups cornbread muffin mix
1 can cream corn
1/2 cup water
Directions
Preheat oven to 375
Saute onion in olive oil
Add chicken and season with salt, pepper and oregano (I also added a bit of taco seasoning), cook all the way through.
Turn off heat and mix in can of ranch style beans, peas & carrots and black beans.
Spray the bottom of 9X13 pan with non stick spray and spread chicken and bean mixture in bottom of pan.
While chicken is cooking you can make the corn bread mixture:
Add 3 cups of cornbread mix to a mixing bowl
Mix in 1 can of creamed corn and 1/2 cup water
Spread cornbread mixture evenly over chicken mixture.
Bake in oven for 20 to 25 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user IAMAPUMPKIN.
Saute onion in olive oil
Add chicken and season with salt, pepper and oregano (I also added a bit of taco seasoning), cook all the way through.
Turn off heat and mix in can of ranch style beans, peas & carrots and black beans.
Spray the bottom of 9X13 pan with non stick spray and spread chicken and bean mixture in bottom of pan.
While chicken is cooking you can make the corn bread mixture:
Add 3 cups of cornbread mix to a mixing bowl
Mix in 1 can of creamed corn and 1/2 cup water
Spread cornbread mixture evenly over chicken mixture.
Bake in oven for 20 to 25 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user IAMAPUMPKIN.