Shepherd's chicken chili pie

6 Servings

Ingredients

QuantityIngredient
poundsPotatoes -- peeled and cut
Into
Chunks (1 1/2 to 2)
4Boned and skinned chicken
Breasts
1Whole tomatoes -- (16
Ounces) with
Juice
1largeOnion -- sliced
3Cloves garlic -- minced
1teaspoonOlive oil
tablespoonChili powder
½teaspoonOregano
1teaspoonCumin
2tablespoonsWater
1tablespoonTomato paste
1teaspoonMargarine
Salt and freshly ground
Black pepper to
Taste
1tablespoonSkim milk

Directions

Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 10-15 minutes, until tender. If sauce becomes too thick, add a few tablespoons of the reserved tomato juice. Mix chicken cubes into sauce. Drain potatoes and whip them. Add margarine, salt, and pepper. Add skim milk and mix until potatoes are smooth. Add more milk if necessary. Place chicken mixture in a shallow casserole. Spread potatoes on top. Bake for about 30 minutes.

Source: Eater's Choice, A Food Lover's Guide to Lower Cholestorerol, by Doctor and Nancy Goor, 1995. Formatted by Brenda Adams <adamsfmle@...> Posted to MasterCook list (not mc-recipe) 9/3/96.

6 servings

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