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
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
Heat oven to 425°F.
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.
Prepare cornbread batter as directed on package; stir in chiles and remaining cheese. Drop large spoonfuls of batter over chicken mixture.
Bake 20 to 25 min. or until chicken mixture is hot and bubbly and cornbread topping is golden brown.
Serve with a smart side such as an avocado and onion salad to round out the meal.
Prepare using chopped cooked turkey.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
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.