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Chicken Chili Over Corn Muffins




Source of Recipe


Annie's Recipe Of The Day Newsletter


List of Ingredients




Chicken Chili Over Corn Muffins
Yields: 6 Servings

Chicken Chili recipe
2 cups cooked chicken cut up
2 (15 ounce) cans spicy chili beans undrained
1 (15 ounce) tomato sauce
1 (7 ounce) can whole kernel corn drained
1/2 cup Cheddar cheese shredded

Corn Muffins
1 egg
1 1/2 cups Original Bisquick
3/4 cup yellow cornmeal
1/3 cup sugar
2/3 cup milk
2 tablespoons margarine or butter melted


Recipe



Make Corn Muffins. Meanwhile, stir remaining ingredients except cheese in 3 quart sauce pan. Heat to boiling; reduce heat to low. Simmer 10 minutes, stirring occasionally.

For each serving, pour chili over 1 or 2 muffins. Sprinkle with cheese. 6 servings.

Corn Muffins: Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4", or line with paper baking cups. Beat eggs lightly; stir in remaining ingredients just until moistened. Fill muffin cups 3/4 full. Bake 15 to 20 minutes or until golden brown.

High Altitude (3500-6500 ft): No changes.

Success Hint: Warm leftover Corn Muffins in the microwave and serve with honey for another meal.

Variation: It's easy to make Corn Bread from the same recipe. Grease a square pan, 8x8x2". Make batter as directed; spread in pan. Bake 20 to 25 minutes or until golden brown.

1 Serving (with 1 Muffin): Calories 205 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 35mg; Sodium 950mg; Carbohydrate 28g (Dietary Fiber 4g); Protein 14g. %Daily Value: Vitamin A 10%; Vitamin C 10%; Calcium 8%; Iron 14%.
Diet Exchanges: 1 Starch, 1 1/2 Lean Meat, 2 Vegetable

Weight Watcher Points - 4 Points
Calculated Using a Weight Watcher Calculator

Source: http://www.bisquick.com