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Creamy-Spicy Cornbread Chicken Bake
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Creamy-Spicy Cornbread Chicken Bake

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
This chicken bake gets its creamy from condensed cream of chicken soup—and its spicy from a can of chopped green chiles in the cornbread mix.
What You Need
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6 servings
Original recipe yields 6 servings
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/2 cup milk
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups chopped cooked chicken
1 cup frozen corn
2 green onion s, sliced
2 Tbsp. chopped fresh cilantro
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1 pkg. (8.5 oz.) corn muffin mix
1 can (4.5 oz.) chopped green chiles, drained
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Let's Make It
1
Heat oven to 425°F.
2
Whisk first 4 ingredients in large bowl until blended. Stir in chicken, corn, onions, cilantro and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
3
Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
4
Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a smart side such as an avocado and onion salad to round out the meal.
Tip 2
Substitute
Prepare using chopped cooked turkey.
Nutrition
Calories
450
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 105mg
35%
Sodium 820mg
36%
Total Carbohydrates 44g
16%
Dietary Fibers 2g
7%
Sugars 12g
24%
Protein 26g
52%
Vitamin A
15%
Vitamin C
6%
Calcium
30%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, 1 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.
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