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Skinny Mexican Style Chicken and Cornbread Casserole

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Skinny Mexican Style Chicken and Cornbread Casserole
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. 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
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 323kcal
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Ingredients

  • 1¼ cups onions chopped
  • 2 tbsp reduced-fat butter or Smart Balance Light
  • 1 (14.5 oz) can cream-style corn
  • 1½ cups chicken breasts, cooked and diced, see shopping tips
  • 1 egg, I love Egg-Land’s Best eggs
  • 1 tbsp fat-free milk
  • ¼ tsp cumin
  • ¼ tsp chili powder
  • 8.5 oz 1 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

  • Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
  • In a microwave-safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.
  • 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.
  • Spoon cooked onions and liquid left in the bowl evenly over the top.
  • 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.
  • Sprinkle the cheese evenly over the top of the sour cream.
  • Bake for 45 minutes so the entire casserole will be cooked through. It will look very golden brown.
  • 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.

Notes

WW Freestyle SmartPoints 9-Blue
WW SmartPoints 11-Green
WW POINTS PLUS 8
SKINNY FACTS: for 1 slice
323 calories, 8g fat, 3g sat. fat, 56mg chol, 15g protein, 44g carbs, 4g fiber, 824mg sodium, 14g sugar
FACTS: for Freestyle SmartPoints
246 calories, 3g sat. fat, 5g protein, 12g sugar

Skinny Facts

Serving: 1sliceCalories: 323kcalCarbohydrates: 44gProtein: 15gFat: 8gSaturated Fat: 3gCholesterol: 56mgSodium: 824mgFiber: 4gSugar: 14gBlue Smart Points: 9Green Smart Points: 11Plus Points: 8

 

 

Comments

  1. Really liked this recipe. Although I used 2 teaspoons each of chili powder and cumin. I like it spicier. This is a keeper.

  7. This was delicious! It was filling and unusual, as it had a sweetness to it. I will keep this one and I actually wouldn’t change a thing! I served with salad and some fage Greek yogurt and salsa on the side. A+!

  8. Love your feedback, Nancy. Thank you! I created this casserole years ago and it’s still one of my favorites!
    All the best to you,
    Nancy

  10. Gloria using light sour cream instead of fat-free will add 1 extra point. You could also use fat-free plain Greek yogurt to substitute.
    All the best,
    Nancy

  13. It looks good, but I don’t see how much chicken to use in the ingredient list.
    Do I need a seeing-eye dog???

  21. Sorry, Cathy. We are changing over to a new recipe template and when this got updated we forgot to add the chicken. It calls for 1½ cups cooked chicken, diced.
    Enjoy!
    My best,
    Nancy

  25. Sorry, Margaret. We are changing over to a new recipe template and when this got updated we forgot to add the chicken. It calls for 1½ cups cooked chicken, diced.

  31. To clarify, in step #3, do you dump the dry cornbread mix into the corn/chicken and mix that and place in the pan?

  32. Yes, Tammy. Mix together the cream-style corn, chicken, egg, milk, chili powder, and cumin. Blend well. Stir in cornbread mix and only stir until blended. Finally, spread cornbread batter into a prepared pan.
    Enjoy!
    My best,
    Nancy

  33. I would prefer not to use cream corn, if I used niblets how much moisture would I use? Maybe 1 cup?

  34. Sue, If you don’t want to use creamed corn, use this as a substitute. Use 1 cup of corn kernels. Put all the corn + 1/3 cup water and 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can’t see whole corn kernels anymore but there are still corn chunks (don’t to puree). Use all of it in place of canned creamed corn in this recipe.
    Enjoy!
    My best,
    Nancy

  35. This looks yummy ………………have you tried making this with other than Jiffy cornbread mixes ?? The Jiffy is much too sweet for our tastes….or could we substitute corn meal and leavening agents instead ?? Any hints/suggestions/alternatives appreciated ..thanks

  36. Doris, I’ve only used cornbread mixes. Another one I like is Marie Calander’s but it’s a 1 lb container so you only use 1/2. Not sure about using cornmeal and a leaving agent. Sorry!
    Actually, when you make this casserole it ends up not tasting sweet because of the savory ingredients added to it. I hope you give it a try!
    All the best,
    Nancy

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!

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