Skinny Mexican Style Chicken and Cornbread Casserole

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mexican cornbread casseole

My husband and I love this main course casserole so much, we ended up eating it 3 days in a row! I hope you get a chance to try it. Each serving has 323 calories, 8 grams of fat and 11 Weight Watchers SmartPoints. It’s a real cinch to make, freezes great and only needs a side salad to serve with it! Easy, right and did I mention that it’s absolutely DELICIOUS?

Prep Time: 15 minutes
Bake Time: 45 minutes


Ingredients

1¼ cups onions, chopped

2 tablespoons reduced-fat butter or Smart Balance Light

1 (14.5 oz) can cream-style corn

1¼ cups chicken breast, cooked and diced, see shopping tips

1 egg, I love Egg-Land’s Best eggs

1 tablespoon fat-free milk

¼ teaspoon cumin

¼ teaspoon chili powder

1 (8.5 oz) box Jiffy’s Corn Muffin Mix, see shopping tips

½ cup salsa, I used Pace Medium Chunky Salsa or use your favorite

½ cup fat-free sour cream

¼ cup Light Mexican Blend Cheese or light cheddar cheese


Instructions

1. Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.

2. In a microwave safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.

3. In a large bowl, mix together the cream-style corn, chicken, egg, milk, chili powder and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan.

4. Spoon cooked onions and liquid left in the bowl evenly over the top.

5. Using a rubber spatula, carefully spread the salsa evenly over the onions.  It won’t completely cover the onions. Using the same rubber spatula, carefully spread sour cream evenly over the salsa. It also won’t completely cover the entire casserole.

6. Sprinkle the cheese evenly over the top of the sour cream.

7. Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.

8. Let stand for 10 minutes before cutting into 6 slices. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great.

Makes 6 servings (each serving, 1 slice)


Shopping Tips

Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you can’t find it use another brand that is about 8.5 ounces.

Trader Joe’s sells packages of cooked, sliced or chopped, chicken breasts that are really tasty.  If you buy a cooked chicken from the supermarket, be sure to remove the skin before chopping and adding to this dish.


Weight Watchers SmartPoints 11
Weight Watchers POINTS PLUS 8
Weight Watchers
(old points) 6

SKINNY FACTS: for 1 slice
323 calories, 8g fat, 3g sat. fat, 56mg chol, 15g protein, 44g carbs, 4g fiber, 824mg sodium, 14g sugar

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61 Responses to “Skinny Mexican Style Chicken and Cornbread Casserole”

  1. admin Says:

    Thanks so much for your fantastic feedback Tracy. Happy Birthday to your husband. Small world…Looks like we share the same birthday!!!
    Enjoy your dinner,
    Nancy

  2. Tracy Says:

    When reheating, how long and at what temp do you recommend (if refrigerated)?

  3. admin Says:

    Tracy, If you’re looking to reheat the entire casserole, either heat in the microwave for about 5 minutes, until heated throughout. Or, heat in a preheated 350 degree oven for about 10-15 minutes until heated through.
    If it’s just a few slices, place on a plate and heat the microwave.
    Good luck!
    My best,
    Nancy

  4. Mckenzie Says:

    Hi! Super anxious to try this, except I am not a fan of creamed corn or corn at all. Is there anything I could substitute for this? Thanks!!

  5. admin Says:

    Mckenzie, I think a can of black beans would work great instead of the cream-style corn.
    If you give it a try, I’d love to hear how it turned out.
    Best of luck to you,
    Nancy

  6. Mckenzie Says:

    Hi Nancy,

    I dont eat black beans either :/ Anything else?

  7. Rose Says:

    Instead of layering sour cream, salsa and onions on top, can they just be mixed into batter, poured into pan, and sprinkle cheese on top?

  8. admin Says:

    Rose, I’ve never tried it that way but I can’t imagine why it wouldn’t work. If you give it a try, I’d love your feedback!
    All the best,
    Nancy

  9. Shawna Says:

    What’s with he 1 tablespoon of milk in these casserol recipes? Does it really make a difference because I don’t want to buy a ton of milk for 1 tbs 🙂

  10. admin Says:

    Shawna, you can use 1 tablespoon water and it will work just fine. Enjoy!

  11. Pam@over50feeling40 Says:

    I am going to make this….this weekend! Looks like something we would love!

  12. admin Says:

    Pam, I hope you enjoy it as much as my husband and I did!

  13. Estelle Says:

    I love casserole dishes, and this looks like one I would like to try. I think I’ll make it next week. Thanks for sharing the recipe.
    Estelle

  14. admin Says:

    My pleasure Estelle. Enjoy!

  15. Ellen Hampton Says:

    I just made this casserole and it was delicious, a keeper. Thanks

  16. admin Says:

    I’m so happy you did Ellen. It freezes great too.
    Happy, Healthy New Year.
    My best,
    Nancy