Chicken Corn Pone Pie
- Number of Servings: 4
Ingredients
8 oz chicken breast, boneless, skinless1 can Black Beans, rinsed & drained1 medium onion chopped1 clove garlic, chopped fine1 cup chopped tomato1/2 med chopped bell pepper1/2 cup frozen corn1 small can tomato sauce 7-8 oz1 box corn muffin mix (Jiffy)1 egg1/2 cup lowfat milk1/2 cup monterey cheese1/4 tsp each of salt & pepper1 tsp Paprikadash cayenne pepper for heat (optional)1 TB chili powder1 TB Lemon juice
Boil chicken breast till done, then shred with fork. Mix together spices and combine with shredded chicken.
Saute onion and green pepper for 3 mins, add garlic and saute 1 min addt'l. Mix chicken, rinsed beans, onion mixture, tomato sauce and lemon juice. Spread in bottom of casserole dish.
In a bowl mix together muffin mix with egg and milk.
Spoon batter over meat & veg mixture and spread out as evenly as possible. Sprinkle with cheese
Bake at 350 for 45 mins.
Enjoy!
Serving Size: Makes 4 generous portions
Saute onion and green pepper for 3 mins, add garlic and saute 1 min addt'l. Mix chicken, rinsed beans, onion mixture, tomato sauce and lemon juice. Spread in bottom of casserole dish.
In a bowl mix together muffin mix with egg and milk.
Spoon batter over meat & veg mixture and spread out as evenly as possible. Sprinkle with cheese
Bake at 350 for 45 mins.
Enjoy!
Serving Size: Makes 4 generous portions
Nutritional Info Amount Per Serving
- Calories: 379.3
- Total Fat: 12.6 g
- Cholesterol: 104.7 mg
- Sodium: 563.7 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 9.4 g
- Protein: 31.5 g
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