2 cups (one 16 ounce can) Healthy Request Chicken Broth
3 cups (4 1/2 ounces) unseasoned dry bread cubes
1 full cup (6 ounces) diced cooked chicken breast
3/4 cup finely chopped celery
1/3 cup (1 1/2 ounces) shredded Kraft reduced fat cheddar cheese
2/3 cup carnation nonfat dry milk powder
1 cup water
1 egg or equivalent in egg substitute
1 teaspoon dried onion flakes
1/8 teaspoon black pepper
1/2 teaspoon poultry seasoning
dash paprika
|
|
Preheat oven to 350 degrees. Spray a 9 inch pie plate with butter-flavored cooking spray. In a medium saucepan, bring chicken broth to a boil. Add
bread cubes. Remove from heat and mix well until bread cubes are soft. Cool slightly. Press mixture into prepared pie plate. Bake for 15 minutes
or until crust is slightly brown. Place pie plate on a wire rack and let set for 5 minutes. Evenly place chicken in bottom of shell.
Sprinkle celery and cheddar cheese over top. In a medium bowl, combine dry milk powder and water. Add egg, onion flakes, black pepper, and poultry
seasoning. Mix well using a wire whisk. Pour milk mixture evenly over top. Sprinkle top with paprika. Bake for 35 to 40 minutes or until golden and a knife in center comes out clean. Place pie plate on a wire rack and let set for 5 minutes. Cut into 6 servings.
HINTS: 1. Pepperidge Farm bread cubes workd great.
2. If you don't have leftovers, purchase a chunk of cooked chicken breast.
Each serving equals:
Healthy Exchanges: 1 1/2 protein, 1 bread, 1/3 skim milk, 1/4 vegetable,11 Optional calories
Nutritional Values: 192 calories, 4 gm Fat, 18 gm protein, 21 gm carbohydrate, 523 mg sodium, 153 mg calcium, 1 gm fiber
Diabetic: 1 1/2 meat, 1 1/2 starch
From Grandma's Comfort Foods Made Healthy, Pg 118
Courtesy of Mary Director
|
|
|
