Chicken-dressing casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Stoned ground cornmeal |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| 1 | cup | Nonfat buttermilk |
| ¼ | cup | Frozen egg substitute thawed |
| Vegetable cooking spray | ||
| 2 | cups | Chopped cooked chicken |
| ¾ | cup | Chopped onion |
| ¾ | cup | Chopped celery |
| ¾ | teaspoon | Poultry seasoning |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Sage |
| ¼ | teaspoon | Salt |
| Dash of hot sauce | ||
| 2½ | cup | Canned lo-sodium chicken |
| .broth, undiluted | ||
| ½ | cup | Frozen egg substitute thawed |
Directions
Combine stone-ground cornmeal, baking soda, and baking powder in a medium mixing bowl; make a well in the center of the mixture. Combine buttermilk and ¼ cup egg substitute; add buttermilk mixture to dry ingredients, stirring until dry ingredients are moistened.
Spoon batter into a 8 inch cast iron skillet, coated with cooking spray. Bake at 400F for 20 minutes or until golden. Remove cornbread from skillet and cool slightly on rack.
Crumble cooled cornbread into a large mixing bowl. Add chicken and remaining ingredients, stirring well. Spoon mixture into a 2 quart baking dish coated with cooking spray. Bake, uncovered, at 350F for 1½ hours.
Per serving: 243 calories. 24.9 gm protein; 6.3 gm fat (1⅗ gm saturated fat); 21⅗ gm carbohydrates; 2.9 gm fiber; 55 mg cholesterol; 2.7 mg iron; 454 mg sodium; 127 mg calcium.
Source: Cooking Light Annual Cookbook, 1994 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120