Corny Chicken Casserole

To lower the sodium content, use unseasoned cooked chicken breast
instead of
canned, a lower-sodium canned soup, and a lower salt canned corn. To
reduce
fat content, use the "healthy" style canned soup and lower-fat cheddar
cheese.



* Exported from MasterCook *

                       Corny Chicken Casserole

Recipe By     :Beverly Mills and Alicia Ross
Serving Size  : 6     Preparation Time :0:00
Categories    : Main dish                       Poultry
              Quick meals

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2               cups  frozen green, yellow and red pepper stir
                      fry mix
2               cups  frozen chopped broccoli
15 1/4        ounces  canned whole kernel corn
10            ounces  canned chicken -- white meat
8 1/2         ounces  creamed corn
10 1/2        ounces  cream of chicken soup, condensed
                      black pepper -- to taste
6                     corn muffins -- or 4 extra large
2               cups  shredded cheddar cheese -- extra sharp

Pre-heat oven to 475º (450º if it tends to run hot).

Combine the bell pepper mix and broccoli in a 1 1/2 quart
microwave-safe
bowl or casserole dish and defrost on High for 3 minutes. If no
microwave,
take out early to defrost or defrost while in the bags under running
water
before mixing together.

Drain the whole-kernel corn and canned chicken and combine in a 13 x 9
inch glass baking dish. Add the soup, cream-style corn, and the
pepper/broccoli mix. Season with black pepper, stir well to mix, then
spread evenly in the dish.

Bake for 10 minutes, uncovered.

While baking, cut each muffin into 4 wedges. After the casserole is
cooked
for 10 minutes, sprinkle the cheese evenly over the top, then place the
muffin wedges on top of the dish in an even design.

Continue to bake uncovered until the cheese is melted and the casserole
is
bubbly around the edges, about 5 minutes. Remove from the oven and
serve
while hot.

Source:
"Desperation Dinners"
Copyright:
"1997"

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Per Serving: 552 Calories; 25g Fat (39.4%
calories from fat); 28g Protein; 57g Carbohydrate; 6g Dietary Fiber;
88mg
Cholesterol; 1440mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 3 Lean
Meat;
1 Vegetable; 3 Fat.


Nutr. Assoc. : 3591 0 0 0 0 0 0 0 0