Recipe by Annacia
This is a fast quick easy meal that is made in less then an half an hour. It's a savory casserole with a combination of stuffing mix, chicken and colorful vegetables.
Top Review by Michelle_My_Belle
First I'd like to list the changes I made, because I ended up not having the right things on hand but I don't think it really changed the taste of the recipe any on a large scale. First I used Enchilada sauce for the picante sauce. The only ingredient difference I saw was vinegar, so I added some. I also used stewed tomatoes and a can of mixed veggies, since I had neither diced tomatoes or corn lol. And finally cheddar cheese instead of monterey jack. My corn bread stuffing must have had the seasoning packet mixed in also. I baked for 20 minutes, then topped with cheese and put back in for 5. We found this to be interesting, but tasty all the same. The only thing I think I'd do next time is to bake longer or to put the corn bread stuffing on top to crisp up. Thanks for the recipe. ETA, i found this funny. I asked my bf is this was to go on the 'to make again list' and he proclaimed, 'as long as theres no lima beans (in the mixed veggies lol)
- 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
Directions See How It's Made
- Pre-heat oven to 375 degrees.
- Drain the diced tomatoes and reserve the juice.
- Combine tomato juice and 1/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup.
- Combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well.
- Add stuffing crumbs, mixing just until crumbs are moistened.
- Spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray.
- Cook onion and pepper in oil in skillet until tender; remove from heat.
- Stir in tomatoes, chicken, corn, remaining picante sauce and cumin.
- Spoon over cornbread mixture.
- Bake at 375 degrees for 15 minutes.
- Cover with cheese; continue baking 5 minutes.
- Top individual servings with sour cream and olives, if desired.