Publix Simple Meals

Chicken Corn Casserole and Pistachio Parfaits

Chicken Corn Casserole and Pistachio Parfaits
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare chicken and bake - 15 minutes

-- Prepare parfaits - 10 minutes

-- Complete chicken and serve - 10 minutes

Chicken Corn Casserole


cooking spray

2 1/2 cups cooked, diced chicken (chilled or frozen)

1 (11-oz) can Southwestern- or Mexican-style corn (undrained)

1 (10-oz) can mild diced tomatoes and green chiles (undrained)

1/2 cup corn muffin mix

1/4 cup light sour cream

1/4 cup light mayonnaise

1/4 cup shredded reduced-fat sharp Cheddar cheese


1. Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.

2. Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.

3. Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.

Pistachio Parfaits


1 (3.4-oz) box instant pistachio pudding mix

2 cups reduced-fat milk

12 chocolate stick cookies

large zip-top bag

1 cup frozen whipped topping (divided)


1. Place pudding mix and milk in medium bowl. Whisk 2 minutes; let stand 5 minutes to thicken.

2. Place 8 of the cookies into zip-top bag. Press gently with fingertips to crush cookies into crumbs. Reserve 1 tablespoon of the crumbs for garnish. Divide remaining crumbs evenly into four parfait (or dessert) dishes.

3. Layer the whipped topping and pudding into each dish, beginning and ending with whipped topping. Sprinkle the reserved cookies evenly over each parfait. Place one whole cookie into each parfait. Serve.

Aprons Advice

For a healthy twist on this simple dessert, add layers of fresh fruit and use reduced-fat whipped topping.

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Chicken Corn Casserole and Pistachio Parfaits

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Chicken Corn Casserole

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; CHOL 55mg; SODIUM 1330mg; CARB 32g; FIBER 4g; PROTEIN 23g; VIT A 10%; VIT C 8%; CALC 15%; IRON 4%

Pistachio Parfaits

CALORIES (per 1/4 recipe) 400kcal; FAT 15g; CHOL 25mg; SODIUM 490mg; CARB 60g; FIBER 1g; PROTEIN 6g; VIT A 4%; VIT C 4%; CALC 15%; IRON 4%

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