Ingredients
- ▢9 ounces cooked lean chicken breast, shredded or chopped
- ▢1 can (4 ounces) chopped green chiles
- ▢2 teaspoons taco seasoning mix
- ▢1/2 cup shredded reduced-fat Mexican cheese blend
- ▢1/2 cup Bisquick baking mix
- ▢1/2 cup cornmeal
- ▢3/4 cup plain unsweetened almond milk
- ▢1 egg
- ▢1 can (11 ounces) whole kernel corn with red and green peppers, drained
Additional Toppings:
- ▢Salsa, chopped cilantro, avocado slices, guacamole, light sour cream, etc.
Instructions
- Preheat oven to 400°F. In a 9-inch glass pie plate stir the chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
- In medium bowl, stir together the Bisquick mix, cornmeal, milk, egg and corn until well blended. Pour over chicken mixture and cheese.
- Bake 25 to 30 minutes or until a toothpick inserted in topping comes out clean.
- To serve, cut into wedges and top with lettuce, sour cream, salsa and any other desired toppings
Notes
Serving size: 1/6th recipe
4 WW Points
Recipe Notes, Substitutions and Variations
No cooked chicken breast? I love to use leftover rotisserie chicken breast to make this easy cheesy casserole. Cooked ground turkey is another tasty alternative.No Bisquick? Substitute 1/2 cup flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt.Spicier? For a little heat, add 1 canned chipotle chile, seeded and finely chopped, to the chicken mixture.
