SANTA FE CHICKEN CASSEROLE

3/4 Cup Onion, chopped 3/4 Cup Red Pepper, chopped 1/3 Cup Flour 14 1/2 Ounces Chicken Broth 1 Cup Fat Free Milk 2 Cups Chicken, diced & cooked 1 Cup Frozen Corn Kernels 4 Ounces, Reduced Fat Mexican Blend Cheese, shredded 1 Can (4 Oz) Green Chiles, diced

1/4 Teaspoon Cayenne Pepper TOPPING: 1 Package (10 oz) Corn Bread Mix 1/2 Cup Toasted Wheat Germ 2/3 Cup Fat Free Milk 2 Egg Whites 1 Tablespoon Parsley

Preheat oven to 400°. Coat a 12 x 8” pan with cooking spray. In a large skillet, overmedium heat; add first 5 ingredients, cook until thicken. Add remaining ingredients and cook until heated through; about 2 minutes. Place in the casserole dish. In a bowl combine all the ingredients for the topping. Mix well. Spread over the meat mixture evenly. Bake for 25 minutes. Serve.

SERVINGS 8; CALORIES 370; FAT 12 g; PROTEIN 25 g; CARBS 42 g; FIBER 2 g; CHOL 65 mg; SODIUM 840 mg SERVING SIZE= 1/8 of Casserole

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Updated 12/7/99