| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Bisquick® | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Skim milk |
| 3/4 | c | Low-fat baking mix |
| 2 | Whole egg whites | |
| 1/2 | t | Olive oil |
| 1 | lb | Ground chicken breast |
| skinless cooked | ||
| 1/2 | c | Onions, chopped |
| 1/2 | c | Bell peppers, chopped |
| 1/8 | t | Black pepper |
| 2 | T | Low-fat baking mix |
| 1 | T | Worcestershire sauce |
| 1 | c | Fat-free cottage cheese |
| 1 | c | Fat-free cheddar cheese |
| grated |
INSTRUCTIONS
1998 Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and flour; set aside. To prepare crust, combine milk, 3/4 cups baking mix, and egg whites until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside. To prepare filling, heat oil over over medium heat in a skillet. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mixture. Sprinkle with cheddar cheese. Bake for 30 minutes. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d by Barb on 4/7/98 Recipe by: Adapted from Bisquick Family Favorites Posted to MC-Recipe Digest by Barb at PK <[email protected]> on Apr 16,
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