Spend less chicken rice pie

1 Servings

Ingredients

Quantity Ingredient
2 cups Cooked rice; cooled
1 tablespoon Margarine; melted
3 Eggs or 6 egg whites
1 cup Grated cheddar or Monterey Jack cheese
1 cup Sliced fresh mushrooms
1 cup Chopped cooked chicken or turkey
¾ cup Milk
¼ teaspoon Salt
⅛ teaspoon Pepper

Directions

by Julie Davis inudog@...

This delicious pie cooks up cheap when you use chicken leftover from a whole chicken you roasted. When you cook rice, make extra for use in recipes such as this one or for soup. Cooked rice freezes well. To reduce the fat in this recipe replace each egg with 2 egg whites and reduce the cheese to ¾ cup.

In a medium size bowl, combine the rice, margarine and one slightly beaten egg. Pour the mixture into a lightly greased 9-inch pie plate, pressing against the side and bottom to form a crust. Sprinkle half of the cheese on the bottom of the crust. Place the mushrooms and chicken on top. Sprinkle remaining cheese on top.

Combine 2 eggs, and the milk, salt and pepper in a small bowl. Pour evenly over the other ingredients. Bake at 400 degrees for 30 minutes. The center should be very moist and not quite set when the pie is done. Let the pie set for 5 minutes before serving. Serves 5.

Posted to Bakery-Shoppe Digest by Musique68<Musique68@...> on Apr 8, 1998

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