Monday, September 20, 2010

Chicken Corn Casserole

This has been on my '"to try" list for a few months.  I have all ingredients on hand so need to try it out soon.  It seems fast and family-friendly.  We may have to omit the green chiles because my kids are pretty sensitive to anything with a spice factor.  :)  Hope you enjoy!

Chicken Corn Casserole (from

2 1/2 cups cooked, diced chicken
1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
1 (10-oz) can mild diced tomatoes and green chiles (undrained)
1/2 cup corn muffin mix
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup shredded reduced-fat sharp Cheddar cheese

1.Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.

2.Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.

3.Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; CHOL 55mg; SODIUM 1330mg; CARB 32g; FIBER 4g; PROTEIN 23g; VIT A 10%; VIT C 8%; CALC 15%; IRON 4%

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