Got leftover chicken? Give it another chance to shine—this time in a creamy, cheesy casserole made with cream-style corn and melted VELVEETA.
What You Need
Original recipe yields 4 servings
2 Tbsp. KRAFT Lite House Italian Dressing
1 cup chopped onion s
1/4 cup chopped pickled jalapeño slices
2 cups chopped cooked chicken
1 can (14.75 oz.) cream-style corn
1/4 lb. (4 oz.) 2% Milk VELVEETA®, cut up
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Let's Make It
Preheat oven to 350°F. Heat dressing in skillet on medium-high heat. Add onions and jalapeño slices; cook 10 min. or until tender, stirring occasionally. Add chicken and corn; mix well.
Spoon into lightly greased 1-qt baking dish; top with the cheese.
Bake 20 min. or until heated through (160°F).
Assemble casserole as directed; cover and refrigerate until ready to serve. Uncover, then bake as directed.
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 3/4 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.