Chicken Corn Casserole

By CorbettCook

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%

Ingredients

• cooking spray
• 2 1/2 cups cooked, diced chicken (chilled or frozen)
• 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

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.
Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.