Chicken-rice pie

Yield: 5 Servings

Measure Ingredient
2 cups Cooked rice; cooled
1 tablespoon Margarine; melted
3 \N Eggs or 6 egg whites
1 cup Grated cheddar or Monterey Jack cheese
1 cup Sliced fresh mushrooms
1 cup Chopped cooked chicken or turkey
¾ cup Milk
¼ teaspoon Salt
⅛ teaspoon Pepper

In a medium size bowl, combine the rice, margarine and one slightly beaten egg. Pour the mixture into a lightly greased 9- inch pie plate, pressing against the side and bottom to form a crust. Sprinkle half of the cheese on the bottom of the crust. Place the mushrooms and chicken on top. Sprinkle remaining cheese on top.

Combine 2 eggs, and the milk, salt and pepper in a small bowl. Pour evenly over the other ingredients. Bake at 400 degrees for 30 minutes. The center should be very moist and not quite set when the pie is done. Let the pie set for 5 minutes before serving. Serves 5.

The total cost is $2.00. Cost is calculated based on prices at a "bag your own" type grocery store in Southwest Washington.

My recipe pamphlet Eat Better Spend Less is available to Dollar Stretcher subscribers for only $3.00, regularly $3½. To order send a check or money order to Smart People Publishing, 7823 NE Fourth Plain Blvd., #35, Vancouver, WA 98662. Look for my book in 1999.

busted by Sarah G.

Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Mar 18, 1998

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