Shepherd's chicken chili pie

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Potatoes -- peeled and cut
Into
Chunks (1 1/2 to 2)
4 Boned and skinned chicken
Breasts
1 Whole tomatoes -- (16
Ounces) with
Juice
1 large Onion -- sliced
3 Cloves garlic -- minced
1 teaspoon Olive oil
1½ tablespoon Chili powder
½ teaspoon Oregano
1 teaspoon Cumin
2 tablespoons Water
1 tablespoon Tomato paste
1 teaspoon Margarine
Salt and freshly ground
Black pepper to
Taste
1 tablespoon Skim milk

Directions

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 <adamsfmle@...> Posted to MasterCook list (not mc-recipe) 9/3/96.

6 servings

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