Chicken with Vegetable Casserole

cookwithkathy

Jun 24

Ingredients

12 oz cooked, diced chicken breast meat
2 cups fresh cooked corn kernels or frozen corn kernels, thawed
2 cups cooked black beans or canned black beans, rinsed and drained
1 tablespoon chili powder
2 garlic cloves, minced
1/2 cup tomato juice
1/2 cup dry red or white wine
1/2 teaspoon ground pepper
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 cup cornmeal (maize flour)
1/2 cup whole wheat flour
2 teaspoons baking powder
1-1/2 teaspoons nonfat milk
1 egg plus 1 egg white
1/2 cup canned diced mild green chilies, drained
1/4 cup grated reduced-fat cheddar cheese

Method

Preheat an oven to 425°F (220°C). Coat a 3-qt (3-litre) baking dish with nonstick cooking spray.
In a large bowl, toss together the chicken, corn, beans, chili powder, garlic, juice, wine, pepper, and oregano. Spread in the prepared pan.
Into a small bowl, sift together the cornmeal, flour, and baking powder.
In a large bowl, whisk together the milk and egg and egg white until smooth. Stir in the chilies and cheese. Add the combined dry ingredients and stir briefly to combine. Do not worry if there are some lumps.
Drop the cornmeal mixture by heaping tablespoons over the chicken mixture. Bake until the topping is browned and puffy, about 30 minutes.
To serve, divide among individual soup plates.

Makes 6 servings.

Source: The Mayo Clinic Cookbook