Southwestern chicken pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Filling--- | ||
| 2 | cups | Shredded cooked chicken breast |
| 15 | ounces | Black beans; canned |
| 2 | cups | Frozen corn kernels |
| 1½ | teaspoon | Chili powder |
| ¼ | teaspoon | Garlic powder |
| 14½ | ounce | Diced tomatoes; undrained |
| ⅛ | teaspoon | Cayenne pepper -Topping--- |
| 1½ | cup | White or yellow corn meal |
| ½ | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | Cu egg substitute | |
| ¾ | cup | Skim milk |
| 2 | tablespoons | Vegetable oil |
| 4 | ounces | Diced green chilies; drained |
| 1 | cup | 50% reduced-fat Cheddar cheese; shredded |
| Fat-free sour cream; optional | ||
| Shredded lettuce; optional | ||
| Salsa; optional | ||
Directions
Preheat oven to 424°F. coat shallow 3-quart baking dish with no-stick cooing spray. Combine filling ingredients in large mixing bowl; stir gently. Pour into baking dish. Combine corn meal, flour, baking powder and salt in medium mixing bowl. Add eggs, milk and oil; stir to blend. Stir in chilies and cheese. Drop batter by spoonfuls around edges of filling in baking dish. Bake 30 to 35 minutes or until golden brown. Serve topped with sour cream, lettuce and salsa, if desired.
Makes 12 servings.
Nutritional Information Per Serving: Calories 210; fat 5g; protein 16g; carbohydrates 26g; cholesterol 12mg; sodium 447mg.
Recipe by: Second Nature Egg Substitute Ad Posted to MC-Recipe Digest V1 #976 by 4paws@... (Shermeyer-Gail) on Jan 01, 1998