Adapted from Best Recipes Magazine
8 servings
| 1 lb ground chicken breast skinless | 10 ozs tater tots, thawed | ||
| 1/2 c onions, chopped | 10 3/4 ozs low-fat cream of mushroom soup | ||
| 1/4 tsp black pepper | 2/3 c water | ||
| 15 1/4 ozs canned corn, drained |
| Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Meanwhile, in a large skillet, cook chicken and onions until chicken is no longer pink. Add black pepper and corn. Mix well. Pour into prepared dish. Arrange tater tots on top. In a small bowl, combine soup and water. Pour mixture over top tater tots in dish. Bake, uncovered, for 45 minutes. |
| Calories | 191 | %CFF | 21 % | |
| Total Fat | 4 g | Saturated Fat | 0.7 mg | |
| Protein | 15 g | Cholesterol | 31 g | |
| Carbohydrates | 22 g | Sodium | 686 mg | |
| Sugars | 1.0 g | Fiber | 3 g |