Skinny-fied Chicken Cornbread Casserole
"Made this last night and my hubby said it was very good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (350.7 g)
- Calories 418.5
- Total Fat - 19.3 g
- Saturated Fat - 9.4 g
- Cholesterol - 292.5 mg
- Sodium - 526.7 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 3.2 g
- Sugars - 6.4 g
- Protein - 28.9 g
- Calcium - 182.1 mg
- Iron - 3.7 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
1. Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
Step 2
2. In a microwave-safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.
Step 3
3. In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder, and cumin. 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
4. Spoon cooked onions and liquid left in the bowl evenly over the top.
Step 5
5. Using a rubber spatula, carefully spread the salsa evenly over the onions. It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.
Step 6
6. Sprinkle the cheese evenly over the top of the sour cream.
Step 7
7. Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.
Step 8
8. Let stand for 10 minutes before cutting into 4 squares.
Step 9
***If you don't have a box of Jiffy Corn Muffin Mix, just mix together 2/3 cup all-purpose flour, 1/2 cup yellow corn meal, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt (optional if on a sodium-restricted diet). Whisk together with wire whisk and add to recipe.
Tips
No special items needed.
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