Green chilies and corn kernels give southwest flavor to cornbread stuffing mix while chopped pecans add a bit of crunch.
What You Need
Original recipe yields 16 servings
2 cups chopped onion s
1 cup sliced celery
1/4 cup (1/2 stick) margarine or butter
2 cups chicken broth
1 can (17 oz.) whole kernel corn, undrained
1 can (7 oz.) chopped green chiles, drained
2 pkg. (6 oz. each) STOVE TOP Cornbread Stuffing Mix
1/2 cup chopped PLANTERS Pecans
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Let's Make It
Preheat oven to 350°F. Cook and stir onions and celery in margarine in large heavy saucepan on medium-high heat until crisp-tender. Stir in chicken broth, corn and chilies. Add cornbread stuffing and pecans; mix lightly.
Spoon into lightly greased 3-quart casserole dish; cover.
Bake 45 min. or until heated through.
Garnish with chopped fresh cilantro just before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.