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Shepherd's Chicken Chili Pie
Recipe By : Eater's Choice, A Food Lover's Guide to Lower Cholesterol
Serving Size : 6 Preparation Time :0:15
Categories : Ground Meat
Amount Measure Ingredient -- Preparation Method
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1 1/2 lbs potatoes -- peeled and cooked
1/2 tsp olive oil
1 3/4 lbs ground chicken breast, skinless
1/2 c onions -- chopped
3 cloves garlic -- minced
1/2 tsp salt
14 1/2 ozs crushed tomatoes
2 tbsps chili powder
1 tsp oregano
1 tsp cumin
2 tbsps water
1 tbsp tomato paste
1 tsp Fleischmann'sŪ Fat Free Spread
1/2 tsp salt
1/4 tsp black pepper
1 tbsp skim milk
Preheat oven to 350. Place potatoes in a saucepan with water to cover,
bring to a boil, simmer for about 15 minutes or until tender. Meanwhile, in
a skillet, heat oil over medium heat. Add chicken, onions, garlic, and 1/2
teaspoon salt. Cook until chicken is no longer pink and vegetables are
tender. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and
tomato paste Cook until sauce is thick. Drain potatoes and whip them. Add
spread, salt, black pepper, and milk. Mix until potatoes are smooth. Place
chicken mixture in a 2-quart casserole dish. Spread potatoes on top. Bake
for 30 minutes.
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Per serving: 247 Calories; 2g Fat (6% calories from fat); 33g Protein; 24g
Carbohydrate; 41mg Cholesterol; 932mg Sodium
Serving Ideas : Serve with mixed vegetables and potato rolls.
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