Ingredients
½ cup cornmeal
2 cups low-sodium chicken broth
Cooking spray
1 to 2 cups of baked chicken, shredded
1 cup low-sodium tomato sauce
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
¼ cup low-fat cheddar cheese, grated
Fresh cilantro (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine cornmeal and chicken broth in a medium saucepan and cook over medium heat, stirring frequently, until mixture thickens. Let cool 5 minutes.
- Lightly coat a small casserole dish with cooking spray.
- Spread cornmeal mixture on bottom of casserole dish to create a base.
- Spread shredded chicken on top of cornmeal.
- Place tomato sauce in a small bowl and stir in the garlic powder, oregano, and thyme. Evenly distribute the tomato sauce over the chicken.
- Sprinkle with grated cheese.
- Bake for 30 minutes or until cheese melts.
- Garnish with fresh cilantro if desired.
Yield
Serves 6
Nutrition
- Calories
- 227 calories
- Carbohydrates
- 15g
- Fat
- 4g
- Fiber
- 1g
- Protein
- 9g
- Saturated fat
- 2g
- Sodium
- 303mg
- Sugar
- 2g
