1 (9-inch) unbaked pie shell (No sugar, preferably whole-grain or low-carb)
2 cups cubed cooked chicken (or turkey)
1 cup shredded Swiss cheese
2 tbsp white whole-wheat flour
1 tbsp chicken instant bouillon
1 cup low-fat or fat-free milk
3 large eggs, beaten
1/4 cup chopped onion
2 tbsp chopped green bell pepper
2 tbsp chopped pimiento
Preheat oven to 425 degrees.
Bake pastry shell for 8 minutes at 425 degrees; remove from oven and lower oven temperature to 350 degrees.
In a medium mixing bowl, toss the cheese with the flour and bouillon then add the remaining ingredients; mix well.
Pour mixture into the pastry shell and bake at 350 degrees for 40 to 45 minutes or until set.
Let stand for 10 minutes before cutting to serve.
Leftovers should be refrigerated.
1 cup shredded Swiss cheese
2 tbsp white whole-wheat flour
1 tbsp chicken instant bouillon
1 cup low-fat or fat-free milk
3 large eggs, beaten
1/4 cup chopped onion
2 tbsp chopped green bell pepper
2 tbsp chopped pimiento
Preheat oven to 425 degrees.
Bake pastry shell for 8 minutes at 425 degrees; remove from oven and lower oven temperature to 350 degrees.
In a medium mixing bowl, toss the cheese with the flour and bouillon then add the remaining ingredients; mix well.
Pour mixture into the pastry shell and bake at 350 degrees for 40 to 45 minutes or until set.
Let stand for 10 minutes before cutting to serve.
Leftovers should be refrigerated.
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.