Low-Fat Mexican Style Chicken & Cornbread Casserole

6
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"Really tasty"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (375.5 g)
  • Calories 739.8
  • Total Fat - 37.3 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 283.8 mg
  • Sodium - 1214 mg
  • Total Carbohydrate - 63.5 g
  • Dietary Fiber - 5.1 g
  • Sugars - 18.8 g
  • Protein - 37 g
  • Calcium - 274.4 mg
  • Iron - 2.7 mg
  • Vitamin C - 17.3 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.

Step 2

In a non-stick skillet, add onions, peppers and butter. Cook on med-low until soft. Set aside.

Step 3

In a large bowl, mix together the cream-style corn, chicken*, egg, milk and chili seasoning. Blend well. Stir in cornbread mix** and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.

Step 4

Spoon cooked onions evenly over the top.

Step 5

Using a rubber spatula, carefully spread the salsa evenly over the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa.

Step 6

Sprinkle the cheese evenly over the top of the sour cream.

Step 7

Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.

Step 8

Let stand for 10 minutes before cutting into 6 slices.

Step 9

Step 10

*You can also use 1 pound ground turkey, sauted and crumbled.

Step 11

**If you don't have a box of cornbread mix, just mix 2/3 cup all-purpose flour, 1/2 yellow corn meal, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Mix all ingredients with a wire whisk.

Tips & Variations


No special items needed.

Related