Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
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)
Great tasting weeknight meal with an unexpected spicy touch from the picante sauce. I ended up baking this longer by accident. Right after I put this in the oven, I saw one of my neighbors and went outside to talk. The casserole ended up baking about 30 minutes. It was not burnt, but the cornbread bottom was brown and slightly crispy. I enjoyed the crispy brown crust and would recommend baking this longer than 15 minutes.
This is a really good casserole and tastes wonderful. I love how easy it is to make when you are short on time. We loved the cornbread stuffing in this. I will definitely make this again. Thanks for sharing!