Looking for comfort food you can make in 30 minutes? Try this easy chicken chili complete with corn muffins.
cups Original Bisquick™ mix
cup yellow cornmeal
tablespoons butter or margarine, melted
cups cut-up cooked chicken
cans (15 oz each) spicy chili beans, undrained
can (15 oz) tomato sauce
can (7 oz) Green Giant™ Niblets® whole kernel corn, drained
cup shredded Cheddar cheese (2 oz)
Heat oven to 400°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.
Warm any leftover muffins in the microwave and serve with honey for another meal.
It's easy to make cornbread from the same recipe. Grease an 8-inch square pan with shortening or cooking spray. Make the batter as directed; spread in the pan. Bake 20 to 25 minutes or until golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.