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Title: Shepherd's Chicken Chili Pie
Categories: Chili Ethnic
Yield: 6 Servings
| 1 1/2 | lb | Potatoes -- peeled and cut |
| 1 | Into | |
| 1 | Chunks (1 1/2 to 2) | |
| 4 | Boned and skinned chicken | |
| 1 | Breasts | |
| 1 | Whole tomatoes -- (16 | |
| 1 | Ounces) with | |
| 1 | Juice | |
| 1 | lg | Onion -- sliced |
| 3 | Cloves garlic -- minced | |
| 1 | ts | Olive oil |
| 1 1/2 | tb | Chili powder |
| 1/2 | ts | Oregano |
| 1 | ts | Cumin |
| 2 | tb | Water |
| 1 | tb | Tomato paste |
| 1 | ts | Margarine |
| 1 | Salt and freshly ground | |
| 1 | Black pepper to | |
| 1 | Taste | |
| 1 | tb | Skim milk |
Place potatoes in a saucepan with water to cover, bring to a boil, simmer
for about 10-15 minutes, until tender. If sauce becomes too thick, add a
few tablespoons of the reserved tomato juice. Mix chicken cubes into sauce.
Drain potatoes and whip them. Add margarine, salt, and pepper. Add skim
milk and mix until potatoes are smooth. Add more milk if necessary. Place
chicken mixture in a shallow casserole. Spread potatoes on top. Bake for
about 30 minutes. Source: Eater's Choice, A Food Lover's Guide to Lower
Cholestorerol, by Doctor and Nancy Goor, 1995. Formatted by Brenda Adams
Recipe By :
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