Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FILLING***
     1/2      teaspoon  olive oil
  1              pound  ground chicken breast -- cooked
     1/2           cup  onions -- chopped
     1/2           cup  bell peppers -- chopped
  1            package  chili seasoning mix
  2 3/4           cups  frozen corn kernels -- thawed
  14 1/2        ounces  crushed tomatoes
     1/2           cup  water
                        ***TOPPING***
     3/4           cup  low-fat baking mix
     2/3           cup  cornmeal
     2/3           cup  skim milk -- room temperature
     1/2           cup  low-fat monterey jack cheese -- grated

Preparation:

Preheat to 400 degrees. 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, corn, crushed tomatoes, and water. Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into prepared pan. Meanwhile, to prepare topping, 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.

Nutritional Information:

112 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 24g Carbohydrate; trace Cholesterol; 72mg Sodium