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Chicken And Chili Casserole




Source of Recipe


Marla


List of Ingredients




1 Pound boneless -- skinless chicken breasts, cut into pieces
1/2 Cup water
1 onion -- sliced
1 sweet red or green pepper -- sliced
1 Can low fat chili beans or 2 cups vegetarian (15 1/2 ounce) chili
1 Can chopped green chiles -- (4 ounce)
CRUST
1 cup whole-wheat pastry flour or unbleached flour
3/4 cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk 2 egg whites, lightly beaten
2 tablespoons canola oil
1 cup corn kernels
1 1/2 cups shredded part-skim sharp Cheddar cheese



Recipe



FOR FILLING: Coat large, non-stick skillet with nonstick spray and set over medium-high heat. Add chicken. Cook, stirring for 5 minutes or unitl lightly browned. Add water. Cover and cook 10 minutes or until cooked through. Transfer to a large bowl. Preheat oven to 425 degrees. Lightly coat 2-quart baking dish with
nonstick spray. Wipe out skillet and coat with nonstick spray. Set over medium heat. Add
onions and cook 3 minutes. Stir in sliced peppers and cook 5 minutes or until softened. Add vegetables to chicken in large bowl. Add beans or chili and chili peppers and mix well.
FOR CRUST: In another large bowl, combine flour, cornmeal, sugar, baking powder and salt. Mix well. In small bowl, combine milk, egg whites and oil. Mix well. Stir into flour
mixture until dry ingredients are just moistened. Fold in corn.
Pour half of crust batter into bottom of prepared baking dish. Sprinkle with one-half cup cheese. Add chicken and bean mixture. Sprinkle with remaining cheese and top with remaining batter. Bake 25 minutes or until crust is lightly borned. Cool on wire rack 10
minutes before serving.
Note: Turkey, turkey sausage, 1 cup cubed or crumbled tofu or tempeh can replace the chicken. Makes 6 servings.