Chick 'n Cornbread Casserole

• 1 (8 1/4 ounce) can diced tomatoes, Drained
• 34 cup picante sauce
• 14 cup butter, melted
• 1 (6 ounce) package cornbread stuffing mix, with seasoning packet
• 1 chopped medium onion
• 1 chopped medium red pepper
• 2 tablespoons oil
• 2 cups cooked chicken (chopped or shredded)
• 1 (8 3/4 ounce) can whole kernel corn, drained
• 12 teaspoon cumin
• 1 cup shredded reduced-fat monterey jack cheese
• reduced-fat sour cream (optional)
• sliced ripe olives (optional)
• cooking spray

1. Pre-heat oven to 375 degrees.
2. Drain the diced tomatoes and reserve the juice.
3. Combine tomato juice and 1/4 cup picante sauce in measuring cup; add enough hot water to make 1 cup.
4. Combine hot liquid, butter and contents of stuffing seasoning mix packet in bowl, mixing well.
5. Add stuffing crumbs, mixing just until crumbs are moistened.
6. Spoon evenly onto bottom of a 11 x 7 baking dish coated with cooking spray.
7. Cook onion and pepper in oil in skillet until tender; remove from heat.
8. Stir in tomatoes, chicken, corn, remaining picante sauce and cumin.
9. Spoon over cornbread mixture.
10. Bake at 375 degrees for 15 minutes.
11. Cover with cheese; continue baking 5 minutes.
12. Top individual servings with sour cream and olives, if desired.

tomatoes, picante sauce, butter, stuffing mix, onion, red pepper, oil, chicken, whole kernel corn, cumin, cheese, sour cream, olives, cooking spray

Taken from www.food.com/recipe/chick-n-cornbread-casserole-216252 (may not work)