Mexican Casserole

Cooking spray
1 small white or yellow onion, small dice
½-1 green and/or red pepper, small dice
1 small garlic clove, minced
1 T fat free chicken broth
1 c cooked boneless skinless chicken breasts or cooked boneless skinless chicken thighs, shredded or diced small (Can use canned chicken)
1/4 c fat free chicken broth
3-4 t taco seasoning
1/3 c canned pinto beans or black beans or red beans or kidney beans, rinsed and drained
1/2 c diced tomatoes, canned with juice
1/2 c frozen corn
1 pkg Jiffy Corn Bread Mix
1/2 c nonfat milk or non-fat milk
1 egg equivalent Eggbeaters or similar product
2 T cheddar cheese (optional) or light cheddar cheese, shredded (optional)

Pre-heat oven to 350 degrees. Prepare a non-stick skillet, with cooking spray. Add the onions and peppers and cook until soft. Add 1 tablespoon of broth when necessary to moisten.

Add the shredded chicken, chili powder, cumin, and broth and stir until the broth is heated. Now add the tomatoes, corn, beans. Bring the mixture to a simmer and allow to reduce liquid a bit. Transfer to a one-quart casserole.

In a small bowl, prepare the cornbread according to the package. Add the cheese if using. Top the casserole with the cornmeal mixture. Place the casserole on a cookie sheet in case of overflow and place in the oven. Bake for 25 to 30 minutes. The cornmeal topping should be puffy and slightly browned.

Serve with any of the following: diced raw onion, jalapeno, shredded non-fat cheddar, picante sauce and non-fat sour cream.