Chili Cornbread Casserole #3

Name: Chili Cornbread Casserole #3
Yield: 8 servings
Ingredients: 1 lb ground chicken breast skinless, skinless; 1/2 cup onions, chopped; 16 ozs marinara sauce; 16 ozs canned dark red kidney beans, drained and rinsed; 10 ozs frozen corn, thawed; 3 tsps chili powder; Topping:; 6 ozs cornbread mix; 2/3 cup fat-free milk; 1 whole egg

Adapted from Favorite Brand Name Recipes 2003

1 lb ground chicken breast skinless, skinless
1/2 cup onions, chopped
16 ozs marinara sauce
16 ozs canned dark red kidney beans, drained and rinsed
10 ozs frozen corn, thawed
3 tsps chili powder
Topping:
6 ozs cornbread mix
2/3 cup fat-free milk
1 whole egg

Preheat oven to 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large skillet cook, chicken and onions until chicken is no longer pink. Add sauce, beans, corn, and chili powder. Mix well. Spread into prepared dish; set aside. To prepare topping, combine cornbread mix, milk, and egg. Mix until moistened. Spread evenly over chicken mixture in dish. Bake for 25 minutes, or until toothpick inserted in center comes out clean.

Posted: 5/30/2019

Casseroles

Rated by 0 users (0.00)

WW Points^* : 5.78

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 304 Calories from Fat 60 (20%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 1g	5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 56g	19%
Sodium 600mg	25%
Potassium 27mg	9%
Total Carbohydrate38g	13%
Dietary Fiber 6g	24%
Sugars 8g
Protein 21g	24%
* 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.