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Skinny Mexican Style Chicken and Cornbread Casserole

Skinny Kitchen with Nancy Fox
  • 60 minutes
  • Serves

INGREDIENTS

1 1/4 cups

onions, chopped

2 tbsp

reduced-fat butter or Smart Balance Light

1 14.5 ounce can

cream-style corn

1 1/4 cups

chicken breast, cooked and diced

1

egg, I love Egg-Land’s Best eggs

1 tbsp

fat-free milk

1/4 tsp

cumin

1/4 tsp

chili powder

1

box Jiffy’s Corn Muffin Mix, see shopping tip

1/2 cup

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

1/2 cup

fat-free sour cream

1/4 cup

Light Mexican Blend Cheese or light cheddar cheese