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Nutritional Information
Calories 394
Fat 12.0g
Cholesterol 78mg
Sodium 972mg
Carbohydrates 40.0g
Fiber 3.0g
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Sunday Supper" Barbecued Chicken Pot Pie
Ingredients
1 teaspoon margarine or butter
2 cups chopped yellow onions
1/2 cup frozen Seabrook chopped green bell peppers
1 can Casa Fiesta chopped and drained green chile peppers
1 teaspoon of jarred minced garlic
1 1/2 teaspoon cumin seed
1 teaspoon ground coriander
1/4 cup cider vinegar
4 cups shredded cooked Bell & Evans boneless chicken breasts
2 tablespoons brown sugar
1 bottle 12 ounce Heinz chili sauce
1 College Inn Lower Salt 13 ounce chicken broth
1 Pillsbury original style breadsticks - refrigerated 11ounce in our dairy department
Directions
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1. Fill a large saute' pan with 1/2 inch of water. Add boneless chicken breast cut into medium to small pieces. Bring to a boil and cook chicken until firm and white.
Remove chicken, shred into pieces for recipe and put aside.
2. Preheat oven to 375 degrees.
3. Melt margarine in a large non-stick skillet coated with cooking spray over medium high heat. Add onion, peppers and garlic and saute for 5 minutes.
4. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits.
5. Add the chicken and the next four ingredients (chicken through broth) and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into a 11 by 7 inch baking dish coated with cooking spray.
6. Bake at 375 ' for 10 minutes.
7. Unroll breadstick dough, separating into strips. Place strips in a lattice fashion over chicken mixture.
8. Bake again at 375 degrees for 15 to 20 minutes or until golden brown; let stand 15 minutes before serving.
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Servings
Serves 8
Time To Cook
Total Cooking time: 45 minutes.
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