Servings: 8

Ingredients:

• 1 can cream of chicken soup, reduced-fat
• 8 oz corn
• 2 cups chicken, cubed
• 1 package corn muffin mix
• 3/4 cup milk, skim
• 1 egg
• 1/2 cup cheddar cheese, lowfat, shredded

Instructions:

1. Preheat oven to 400°F.
2. Mix soup, corn and chicken in a bowl.
3. Pour chicken and corn mixture into a 9-inch pie plate.
4. Mix Muffin mix, milk, and egg well in a bowl.
5. Pour cornbread mixture over chicken and corn mixture. (Be careful…this fills the pie plate to the top)
6. Bake for 30 min or until golden.
7. Sprinkle the top with cheese.

Given to me by my friend M.M.

The following helpful hints were posted on the old site:

by Cybrludite @ 09 Mar 2005 08:51 am
At Wal-Mart I recently found cubed chicken in a retort pouch (Like an MRE or the new packaging for Sunkist tuna) that’d be perfect for this. It was from one of the big name national brands of chicken, but I don’t have any in the house right now. (And I used what I had at work, so I can’t even check the trash.)

by Cybrludite @ 22 May 2005 03:02 am
Ok, it’s Tyson & Sweet Sue that have the yardbird-in-a-pouch. Contrary to what the packaging says, the Sweet Sue brand does require some draining… Important saftey tip is you’re planning to use it at work…

Index Tags: casserole • cheese • chicken • diet-friendly • freezer-friendly • one pot • Recipes • Weight Watchers©