Recipe - Southwestern Chicken Pie

Filling
2 cup Shredded cooked chicken
breast
15 ounce Black beans; canned
2 cup Frozen corn kernels
1 One half teaspoon Chili powder
One fourth teaspoon Garlic powder
14 One half ounce Diced tomatoes; undrained
1/8 teaspoon Cayenne pepper
Topping
1 One half cup White or yellow corn meal
One half cup Allpurpose flour
1 tablespoon Baking powder
One fourth teaspoon Salt
One half Cu egg substitute
Three fourths cup Skim milk
2 tablespoon Vegetable oil
4 ounce Diced green chilies; drained
1 cup 50% reducedfat Cheddar
cheese; shredded
Fatfree sour cream;
optional
Shredded lettuce; optional
Salsa; optional

Preheat oven to 424°F. coat shallow 3quart baking dish with nostick
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 MCRecipe Digest V1 #976 by 4paws@netrax.net (ShermeyerGail) on
Jan 01, 1998