1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup each chopped green and red peppers
1 cup chopped red onions
1 cup fresh corn kernels
1 can (15 oz.) pinto beans, rinsed
1 cup Heinz BBQ Sauce Texas Bold & Spicy
2 green onions, sliced, divided
1 egg, beaten
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8.5 oz.) corn muffin mix
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
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Let's Make It
Heat oven to 400ºF.
Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 4 to 5 min. or until no longer pink, stirring frequently. Remove chicken from skillet; set aside.
Heat remaining oil in skillet. Add peppers, red onions and corn; cook 4 to 5 min. or until crisp-tender. Add beans, barbecue sauce and chicken; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray.
Reserve 1 Tbsp. green onions for later use. Mix egg and sour cream in medium bowl until blended. Add muffin mix, remaining green onions and 1 cup cheese; stir just until blended. Spread evenly over chicken mixture. Place baking dish on baking sheet.
Bake 25 min. or until toothpick inserted in center comes out clean. Top with remaining cheese; bake 5 min. or until melted. Sprinkle with reserved green onions.
Refrigerate the leftover barbecue sauce (in bottle). Serve as a dip for hot cooked French fries. Or, use instead of pizza sauce when preparing your favorite homemade pizza.
Put the electronic devices down to avoid mindless eating. Focus on the task of eating to avoid over consumption and poor food choices.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 67g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.