Texas Chili And Biscuits
Yield
2 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| ½ | teaspoon |
olive oil
|
|
| 1 | pound |
chicken breasts
skinless, ground, cooked |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
sweet bell peppers
|
*
|
| 1 | package |
chili seasoning mix
|
* |
| 2 ¾ | cups |
corn
frozen, thawed |
|
| 14 ½ | ounces |
tomatoes
crushed |
|
| ½ | cup |
water
|
|
| Biscuit mixture | |||
| ¾ | cup |
biscuit baking mix (bisquick)
low-fat |
*
|
| ⅔ | cup |
cornmeal
|
|
| ⅔ | cup |
milk
skim, at room temperature |
|
| ½ | cup |
monterey jack cheese
low-fat, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 2.5 | ml |
olive oil
|
|
| 453.6 | g |
chicken breasts
skinless, ground, cooked |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
sweet bell peppers
|
*
|
| 1 | package |
chili seasoning mix
|
* |
| 651 | ml |
corn
frozen, thawed |
|
| 419.1 | ml/g |
tomatoes
crushed |
|
| 118 | ml |
water
|
|
| Biscuit mixture | |||
| 177 | ml |
biscuit baking mix (bisquick)
low-fat |
*
|
| 158 | ml |
cornmeal
|
|
| 158 | ml |
milk
skim, at room temperature |
|
| 118 | ml |
monterey jack cheese
low-fat, grated |
|
Directions
Preheat to 400℉ (200℃).
Prepare a 2-quart casserole dish with cooking spray; set aside.
To prepare filling, heat oil over medium heat.
Add chicken, onions, and bell peppers.
Cook until chicken is no longer pink and vegetables are tender.
Stir in chili seasoning mix, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes.
Pour chicken mixture into prepared pan.
Meanwhile, to prepare biscuit mixture, combine baking mix, cornmeal, and milk in a mixing bowl.
Spoon biscuit dough in mounds around edge of casserole.
Bake, uncovered, for 15 minutes or until biscuits are light brown.
Top with Monterey Jack cheese.
Bake, uncovered again, for 3 minutes more or until cheese has melted.
