Mexican Chicken Corn Casserole

3 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mexican Chicken Corn Casserole calories by ingredient


A light chicken tamale pie - pure comfort food! A light chicken tamale pie - pure comfort food!
Number of Servings: 4


    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


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    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

  • no profile photo

    I followed this recipe and it didn't turn out very well. It never firmed up... - 5/5/10