Chick 'n Cornbread Casserole

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (8 1/4 ounce) can diced tomatoes, drained
• 3/4 cup picante sauce
• 1/4 cup butter, melted
• 1 (6 ounce) package cornbread stuffing mix, with seasoning packet
• 1 chopped medium onion
• 1 chopped medium red pepper
• 2 tablespoons oil
• 2 cups cooked chicken (chopped or shredded)
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 1/2 teaspoon cumin
• 1 cup shredded reduced-fat monterey jack cheese
• reduced-fat sour cream (optional)
• sliced ripe olives (optional)
• cooking spray

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 drain the diced tomatoes and reserve the juice.
• 3 combine tomato juice and 1/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup.
• 4 combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well.
• 5 add stuffing crumbs, mixing just until crumbs are moistened.
• 6 spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray.
• 7 cook onion and pepper in oil in skillet until tender; remove from heat.
• 8 stir in tomatoes, chicken, corn, remaining picante sauce and cumin.
• 9 spoon over cornbread mixture.
• 10 bake at 375 degrees for 15 minutes.
• 11 cover with cheese; continue baking 5 minutes.
• 12 top individual servings with sour cream and olives, if desired.