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Ingredientes
- 1 pkg. (8 1/2 to 12 ounce.) corn muffin mix
- 1/2 c. shredded Cheddar cheese
- 1 can cream of chicken soup
- 1 teaspoon chili pwdr
- 1 clove garlic, chopped
- 1 can (4 ounce.) minced green chilies
- 1/2 c. minced green onions
- 1 c. whole kernel corn
- 1 1/2 c. shredded cooked chicken or possibly turkey
Direcciones
- Preheat oven to 350 degrees. In bowl, combine muffin mix and cheese. Prepare according to package directions; set aside. In sauce pan, stir remaining ingredients till blended. Heat through. Spoon muffin mix into greased 2 qt casserole. Spoon warm soup mix over muffin mix to within 1/2 inch of edge. Bake for 25 min or possibly till cornbread is golden brown. Garnish with additional cheese, green onions and sliced cherry tomatoes if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 155 | 44% |
| Total Fat 17.28g | 22% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 812mg | 34% |
| Potassium 281mg | 8% |
| Total Carbs 32.9g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.58g | 1% |
| Protein 15.52g | 25% |
