Chili Casserole With Cornbread

Name: Chili Casserole With Cornbread
Yield: 10 servings
Ingredients: 1 lb ground chicken breast; 1 cup onions, chopped; 8 ozs frozen corn, thawed; 8 ozs salsa; 15 1/2 ozs no-salt-added dark red kidney beans, drained; 14 1/2 ozs no-salt-added diced tomatoes, undrained; 1 tbsp chili powder; Topping:; 16 ozs cornbread mix; 2/3 cup fat-free milk; 2 whole eggs

Adapted from General Mills, Inc.

1 lb ground chicken breast
1 cup onions, chopped
8 ozs frozen corn, thawed
8 ozs salsa
15 1/2 ozs no-salt-added dark red kidney beans, drained
14 1/2 ozs no-salt-added diced tomatoes, undrained
1 tbsp chili powder
Topping:
16 ozs cornbread mix
2/3 cup fat-free milk
2 whole eggs

Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large skillet, cook chicken, onions, and corn until chicken is no longer pink. Add salsa, beans, tomatoes, and chili powder. Cook four minutes, or until heated through, stirring occasionally. Spoon hot chicken mixture evenly into prepared dish. Meanwhile, to prepare topping, combine cornbread mix, milk, and eggs until moistened. Spread half the batter evenly over chicken mixture. Bake remaining cornbread batter into cornbread sticks. This dish will be full. Bake for 20 minutes, or until cornbread is lightly golden brown.

Posted: 12/11/2008

Casseroles

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WW Points^* : 5.68

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 289 Calories from Fat 60 (21%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 2g	10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 65g	22%
Sodium 778mg	32%
Potassium 0mg	0%
Total Carbohydrate40g	13%
Dietary Fiber 3g	12%
Sugars 6g
Protein 16g	12%
* 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.