Mexican

Mexican Chicken and Bean Corn Bread Casserole is for Dinner.

Mexican Chicken and Bean Corn Bread Casserole takes 10 minutes to prepare.

Mexican Chicken and Bean Corn Bread Casserole takes 45 minutes to cook.

Mexican Chicken and Bean Corn Bread Casserole makes 8 servings.

The ingredients for Mexican Chicken and Bean Corn Bread Casserole are:

1 tsp olive oil
1 Medium Onion chopped
3 Chicken Breasts cut into 1 inch cubes
1 can ranch style beans w/Jalapenos (chili beans would work also)
1 can peas & carrots mixture
1 can black beans
3 cups cornbread muffin mix
1 can cream corn
1/2 cup water

Here is how you make Mexican Chicken and Bean Corn Bread Casserole:

Preheat oven to 375Saute onion in olive oilAdd chicken and season with salt, pepper and oregano (I also added a bit of taco seasoning), cook all the way through.Turn off heat and mix in can of ranch style beans, peas & carrots and black beans.Spray the bottom of 9X13 pan with non stick spray and spread chicken and bean mixture in bottom of pan.While chicken is cooking you can make the corn bread mixture:Add 3 cups of cornbread mix to a mixing bowlMix in 1 can of creamed corn and 1/2 cup waterSpread cornbread mixture evenly over chicken mixture.Bake in oven for 20 to 25 minutesNumber of Servings: 8Recipe submitted by SparkPeople user IAMAPUMPKIN.

The nutritional information for Mexican Chicken and Bean Corn Bread Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 489.6

• Total Fat: 6.7 g
• Cholesterol: 73.5 mg
• Sodium: 1,195.8 mg
• Total Carbs: 75.7 g
• Dietary Fiber: 7.9 g
• Protein: 32.6 g

Mexican Chicken and Bean Corn Bread Casserole is Mexican cuisine.

The dietary needs meet for Mexican Chicken and Bean Corn Bread Casserole is Low Fat