FILLING
1/2 ts Olive oil
1 lb Ground chicken breast,
-skinless; cooked
1/2 c Onions; chopped
1/2 c Bell peppers; chopped
1 pk Chili seasoning mix
2 3/4 c Frozen corn; thawed
14 1/2 oz Crushed tomatoes
1/2 c Water
BISCUIT MIXTURE
3/4 c Low-fat baking mix
2/3 c Cornmeal
2/3 c Skim milk; at room
-temperature
1/2 c Low-fat Monterey Jack
-cheese; grated
Preheat to 400. Prepare a 2-quart casserole dish with cooking spray; set
aside. To prepare filling, heat oil over medium heat. Add chicken, onions,
and bell peppers. Cook until chicken is no longer pink and vegetables are
tender. Stir in chili seasoning mix, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into
prepared pan. Meanwhile, to prepare biscuit mixture, combine baking mix,
cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around
edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are
light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3
minutes more or until cheese has melted.
Yields
9 Servings