Chicken Corn Casserole Source: Publix Apron Course: Casseroles Cuisine: Mexican Food Group: Poultry Serves: 6 |
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Ingredients
| 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 |
Instructions
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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