Ingredients:
2 lb roasted cold chicken
1/2 lb small red potatoes
8 oz mushrooms
3 carrots
2 celery stalks
1 onion
1/4 cup salad oil
1/4 cup all-purpose flour salt
1 tsp chicken bouillon
1/2 tsp dried thyme
1/4 tsp ground pepper
1 qt milk
12 oz pkg corn-muffin mix egg
Instructions:
About 1 1/4 hours before serving:
Discard bones and skin from chicken; cut meat into bite-sized
pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes
aside.
Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop
onion. In a 12-inch skillet over high heat, in hot salad oil, cook
mushrooms, carrots, celery and onion for 5 minutes, stirring
frequently, until vegetables soften slightly; stir in flour, salt,
chicken bouillon, dried thyme and pepper until vegetables are well
coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in
skillet; over high heat, heat to boiling. Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole; bake,
uncovered, for 10 minutes.
Meanwhile, prepare corn-muffin mix according to label, using egg
and remaining 2/3 cups milk. After chicken mixture has baked 10
minutes, remove casserole from oven and spoon cornmeal mixture over
the top of chicken mixture. Bake 15 minutes longer or until cornmeal
crust is golden and chicken mixture is hot and bubbly. ~--
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Chicken Pie With Cornmeal Crust Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
