Chicken Chili over Corn Muffins Recipe
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Looking for comfort food you can make in 30 minutes? Try this easy chicken chili complete with corn muffins.
Ingredients
- Muffins
- 1 egg
- 1 1/2 cups Original Bisquick® mix
- 3/4 cup yellow cornmeal
- 1/3 cup sugar
- 2/3 cup milk
- 2 tablespoons butter or margarine, melted
- Chili
- 2 cups cut-up cooked chicken
- 2 cans spicy chili beans, undrained (15 ounces each)
- 1 can tomato sauce (15 ounces)
- 1 can Green Giant® Niblets® whole kernel corn, drained (7 ounces)
- 1/2 cup shredded Cheddar cheese (2 ounces)
- Heat oven to 400 degrees F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat egg slightly. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 15 to 20 minutes or until golden brown.
- Meanwhile, in 3-quart saucepan, stir together all chili ingredients except cheese. 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.
- High Altitude (3500-6500 ft): No change.
- Calories 590 (Calories from Fat 150); Total Fat 16g (Saturated Fat 7g, Trans Fat 1 1/2g); Cholesterol 95mg; Sodium 1980mg; Total Carbohydrate 80g (Dietary Fiber 9g, Sugars 22g); Protein 30g. Daily Values: Vitamin A 15%; Vitamin C 6%; Calcium 20%; Iron 30%. Exchanges: 3 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat. Carbohydrate Choices: 5.
- Percent Daily Values are based on a 2,000 calorie diet
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