Southwestern Chicken Pie
Southwestern Chicken
(from BHG's New Dieter's Cook Book)
1 cup cubed cooked chicken or turkey
1 (8 oz) can corn, drained
1 (4 oz) can chopped green chili peppers, drained
2 beaten eggs
2/3 cup skim milk
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup greated cheddar cheese
1/2 cup salsa
1/2 cup plain low-fat yogurt
Combine chicken, corn and chili peppers. Spread in a lightly greased 9" pie plate.
Combine eggs and milk. Beat in flour, salt and pepper. Pour over chicken mixture. Bake, uncovered, in a 400° for 25-30 minutes. 
Sprinkle with cheese and bake for 2-3 more minutes.
Serve with salsa and yogurt (or sour cream). Serves 4-6.
(from BHG's New Dieter's Cook Book)
1 cup cubed cooked chicken or turkey
1 (8 oz) can corn, drained
1 (4 oz) can chopped green chili peppers, drained
2 beaten eggs
2/3 cup skim milk
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup greated cheddar cheese
1/2 cup salsa
1/2 cup plain low-fat yogurt
Combine chicken, corn and chili peppers. Spread in a lightly greased 9" pie plate.
Combine eggs and milk. Beat in flour, salt and pepper. Pour over chicken mixture. Bake, uncovered, in a 400° for 25-30 minutes. Sprinkle with cheese and bake for 2-3 more minutes. Serve with salsa and yogurt (or sour cream). Serves 4-6.
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