Chicken Corn Casserole
by Karen Mussoline

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Source: Publix Apron
Course: Casseroles
Cuisine: Mexican
Food Group: Poultry
Serves: 6


2-1/2 cup(s) cooked, diced chicken (chilled or frozen)
11 ounce Southwestern- or Mexican-style corn (undrained)
10 ounce can mild diced tomatoes and green chiles (undrained)
1/2 cup(s) corn muffin mix
1/4 cup(s) light sour cream
1/4 cup(s) light mayonnaise
1/4 cup(s) shredded reduced-fat sharp Cheddar cheese
1.Preheat oven to 425F. 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%