*  Exported from  MasterCook Mac  *
 
                           Texas Chili & Biscuits
 
 Recipe By     : Quick & Easy Casseroles
 Serving Size  : 9    Preparation Time :0:10
 Categories    : Ground Chicken Breast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----Filling----
      1/2  tsp           olive oil
    1      lb            ground chicken breast, skinless -- cooked
      1/2  c             onions -- chopped
      1/2  c             bell peppers -- chopped
    1      pkg           chili seasoning mix
    2 3/4  c             frozen corn -- thawed
   14 1/2  ozs           crushed tomatoes
      1/2  c             water
                         ----Biscuit Mixture----
      3/4  c             low-fat baking mix
      2/3  c             cornmeal
      2/3  c             skim milk -- at room temperature
      1/2  c             low-fat Monterey Jack cheese -- grated
 
 Preheat to 400. 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.
 
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 Per serving: 369 Calories; 6g Fat (13% calories from fat); 29g Protein; 56g
 Carbohydrate; 54mg Cholesterol; 799mg Sodium