Ingredients
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1 (8 1/4 ounce) can diced tomatoes, Drained
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3/4 cup picante sauce
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1/4 cup butter, melted
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1 (6 ounce) package cornbread stuffing mix, with seasoning packet
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1 chopped medium onion
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1 chopped medium red pepper
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2 tablespoons oil
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2 cups cooked chicken (chopped or shredded)
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1 (8 3/4 ounce) can whole kernel corn, drained
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1/2 teaspoon cumin
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1 cup shredded reduced-fat monterey jack cheese
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reduced-fat sour cream
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sliced ripe olives
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cooking spray
Instructions
- 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.