Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 1

This is the kind of homey, dig-in food that we associate with family dinners. But don't worry: There are no frozen peas in the filling.

Recipe by Cooking Light January 1998

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray.

  • Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 25 minutes or until golden brown; let stand 15 minutes before serving.

Nutrition Facts

394 calories; calories from fat 27%; fat 12g; saturated fat 3.7g; mono fat 2g; poly fat 1g; protein 33.1g; carbohydrates 40g; fiber 1.7g; cholesterol 78mg; iron 3.5mg; sodium 972mg; calcium 49mg.
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