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Southwestern Chicken Pie

Categories:
tex-mex, beans & legumes, main dishes, chicken, casseroles

--Filling--
2 cups shredded cooked chicken breast
15 ounces black beans, canned
2 cups frozen corn kernels
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
14 1/2 ounces diced tomatoes; undrained
1/8 teaspoon cayenne pepper
--Topping--
1 1/2 cups white or yellow corn meal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cu egg substitute
3/4 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

Preheat oven to 424F. 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.

Typed by Gail Shermeyer <4paws@netrax.net>.

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Contributor: Second Nature Egg Substitute Ad

Yield: 12 servings

Preparation Time: 0:00




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