Shepard's chicken chili pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Potatoes; peeled, cooked | |
| ½ | teaspoon | Olive oil |
| 1¾ | Ground chicken breast | |
| ½ | cup | Onion |
| 3 | Garlic; pressed | |
| ½ | teaspoon | Salt |
| 14½ | ounce | Crushed tomatoes |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Cumin |
| 2 | tablespoons | Water |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Fleischmann's fat-free Spread |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 1 | tablespoon | Skim milk |
Directions
Preheat oven to 350. Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 15 minutes or until tender. Meanwhile, in a skillet , heat oil over medium heat. Add chicken, inions, garlic, and ½ teaspoon salt. Cook until chicken is not longer pink and veggies are tender. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and tomato paste. Cook until sauce it hick. Dreain potatoes and whip them.
Add spread, salt, balck pettper, and milk. Mix until potatoes are smooth.
Place chicken mixture in a 2-quart casserole dish. Spread potatoes on top. Bake for 30 minutes. per serving: 247 cal; 2g fat;(6% cal from fat); 33 g Protien; 24g Carbo;
41 mg cholestrol; 932mg sodium. Serving idea: serve with mixed veggies and potato rolls. Posted to EAT-L Digest 17 Apr 97 by Sarah Gruenwald <sitm@...> on Nov 17, 1996