Mexicali Cornbread Casserole

Name: Mexicali Cornbread Casserole
Yield: 8 servings
Ingredients: 10 ozs frozen mixed vegetables, thawed; 4 ozs ground chicken breast, cooked and crumbled; 12 ozs cornbread mix; 2 cups fat-free milk; 1 cup egg whites, slightly beaten; 1/4 tsp black pepper; 1/2 cup cheddar cheese, shredded

Adapted from Casseroles & Quick Meals

10 ozs frozen mixed vegetables, thawed
4 ozs ground chicken breast, cooked and crumbled
12 ozs cornbread mix
2 cups fat-free milk
1 cup egg whites, slightly beaten
1/4 tsp black pepper
1/2 cup cheddar cheese, shredded

Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a mixing bowl, combine vegetables, cooked chicken, and cornbread mixes. Mix well. Pour into prepared dish. In another mixing bowl, combine milk, egg whites, and black pepper. Mix well. Pour over chicken mixture. Bake, covered, for 45 minutes. Top with cheese and bake, uncovered for three minutes or until cheese has melted.

Posted: 1/16/1999

Casseroles

Rated by 1 users (4.00)

WW Points^* : 5.40

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 271 Calories from Fat 57 (21%)
% Daily Value *
Total Fat 7g	11%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 17g	6%
Sodium 755mg	31%
Potassium 1mg	0%
Total Carbohydrate37g	12%
Dietary Fiber 3g	12%
Sugars 6g
Protein 14g	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.