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Southwestern Corn Bread Chicken
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Southwestern Corn Bread Chicken

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
Made with ground chicken and a southwest-seasoned stuffing mix, this easy chicken skillet is a shoo-in to be your family's new favorite weeknight dish.
What You Need
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6 servings
Original recipe yields 6 servings
1 Tbsp. canola oil
1 lb. ground chicken
1/2 cup chopped onion (1 small onion)
1 red bell pepper, chopped
1/2 cup canned corn
1/3 cup black beans, drained and rinsed
1 Roma tomato, chopped
1-1/2 cups water
1/4 cup butter
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
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Let's Make It
1
In a large skillet, heat canola oil over medium heat. Add chicken and onion and cook until onion is translucent. Stir with a large spatula breaking up the ground chicken.
2
Add bell pepper, corn, black beans and tomato and stir, cooking for 8 minutes. Remove from heat and set aside.
3
In a separate large saucepan, boil 1 ½ cups water and butter. Stir in stuffing mix and cover.
4
Remove from heat. Let stand 5 minutes and add to the chicken mixture. Stir to combine ingredients and serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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