Chicken Chili With Cornbread Ribbon Topping

Name: Chicken Chili With Cornbread Ribbon Topping
Yield: 8 servings
Ingredients: 2 lbs ground chicken breast; 1/2 cup onions, chopped; 1/2 cup bell peppers, chopped; 8 ozs no-salt-added tomato sauce; 4 ozs frozen corn, thawed; 2 tsps chili powder; 1 tsp salt; 11 1/2 ozs refrigerated cornbread twists

Adapted from 365 Ways To Cook Hamburger & Other Ground Meats

2 lbs ground chicken breast
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
8 ozs no-salt-added tomato sauce
4 ozs frozen corn, thawed
2 tsps chili powder
1 tsp salt
11 1/2 ozs refrigerated cornbread twists

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in tomato sauce, corn, chili powder, and salt. Reduce heat to low and simmer, stirring often, until thickened. Spread mixture into prepare dish. Unroll cornbread twists dough and separate into strips. Arrange in rows over chili, trimming strips if necessary. Bake for 12 minutes, or until golden brown on top.

Posted: 12/27/2001

Casseroles

Rated by 6 users (4.33)

WW Points^* : 6.83

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 310 Calories from Fat 87 (28%)
% Daily Value *
Total Fat 10g	15%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 65g	22%
Sodium 723mg	30%
Potassium 12mg	4%
Total Carbohydrate25g	8%
Dietary Fiber 1g	4%
Sugars 6g
Protein 29g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.