Chicken-dressing casserole

6 servings

Ingredients

Quantity Ingredient
1 cup Stoned ground cornmeal
1 teaspoon Baking soda
½ teaspoon Baking powder
1 cup Nonfat buttermilk
¼ cup Frozen egg substitute thawed
Vegetable cooking spray
2 cups Chopped cooked chicken
¾ cup Chopped onion
¾ cup Chopped celery
¾ teaspoon Poultry seasoning
½ teaspoon Pepper
½ teaspoon Sage
¼ teaspoon Salt
Dash of hot sauce
2½ cup Canned lo-sodium chicken
.broth, undiluted
½ cup Frozen egg substitute thawed

Directions

Combine stone-ground cornmeal, baking soda, and baking powder in a medium mixing bowl; make a well in the center of the mixture. Combine buttermilk and ¼ cup egg substitute; add buttermilk mixture to dry ingredients, stirring until dry ingredients are moistened.

Spoon batter into a 8 inch cast iron skillet, coated with cooking spray. Bake at 400F for 20 minutes or until golden. Remove cornbread from skillet and cool slightly on rack.

Crumble cooled cornbread into a large mixing bowl. Add chicken and remaining ingredients, stirring well. Spoon mixture into a 2 quart baking dish coated with cooking spray. Bake, uncovered, at 350F for 1½ hours.

Per serving: 243 calories. 24.9 gm protein; 6.3 gm fat (1⅗ gm saturated fat); 21⅗ gm carbohydrates; 2.9 gm fiber; 55 mg cholesterol; 2.7 mg iron; 454 mg sodium; 127 mg calcium.

Source: Cooking Light Annual Cookbook, 1994 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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