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Mexican Chicken Pie

ashlyn's picture
Ingredients
  Chopped cooked chicken 3 Cup (48 tbs)
  Garlic 1 Clove (5 gm), crushed
  Garlic 1 Clove (5 gm)
  Canned kernel corn 12 Ounce
  Canned whole kernel corn with green peppers 12 Ounce
  Tomato paste 12 Ounce
  Green peppers 1
  Water 1 1⁄4 Cup (20 tbs)
  Canned tomato paste 12 Ounce
  Chili powder 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornmeal 3⁄4 Cup (12 tbs)
  Flour 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Egg 1
  Milk 1⁄3 Cup (5.33 tbs)
  Melted margarine 1 Tablespoon
Directions

Preheat oven to 400 degrees.
Combine chicken, gar- lic, corn, tomato paste, water, chili powder, 1 tea- spoon salt, sugar and pepper in large skillet.
Simmer for 15 minutes or until heated; place in 1 1/2-quart casserole.
Sift cornmeal, flour, baking powder and remaining salt together into bowl.
Add egg, milk and margarine; beat until smooth.
Pour over chicken mixture.
Bake for 20 to 25 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Party, Healthy
Servings: 
6

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