CHICK 'N CORNBREAD CASSEROLE

Chick 'n Cornbread Casserole image

Provided by Annacia * @Annacia

Number Of Ingredients 14

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1 - (8 1/4 ounce) can diced tomatoes, drained
3/4 cup(s) picante sauce
1/4 cup(s) butter, melted
1 - (6 ounce) package cornbread stuffing mix, with seasoning packet ( i prefer homemade with no sugar added)
1 - chopped medium onion
1 - chopped medium red pepper
2 tablespoon(s) oil
2 cup(s) cooked chicken (chopped or shredded)
1 - (8 3/4 ounce) can whole kernel corn, drained
1/2 teaspoon(s) cumin
1 cup(s) shredded reduced-fat monterey jack cheese
- reduced-fat sour cream (optional)
- sliced ripe olives (optional)
- cooking spray

Steps:

Pre-heat oven to 375 degrees. Drain the diced tomatoes and reserve the juice.
Combine tomato juice and 1/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup.
Combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well. Add stuffing crumbs, mixing just until crumbs are moistened.
Spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray.
Cook onion and pepper in oil in skillet until tender; remove from heat. Stir in tomatoes, chicken, corn, remaining picante sauce and cumin.
Spoon over cornbread mixture. Bake at 375 degrees for 15 minutes. Cover with cheese; continue baking 5 minutes.
Top individual servings with sour cream and olives, if desired.