Ingredients: |
Ingredients: This can be made up to a month in advance and frozen.
1 teaspoon butter
Cooking Spray
2 cups chopped onion
½ cup chopped red bell pepper
1 (4.5oz) can chopped green chiles, drained
1 garlic clove, minced
1 ½ teaspoon cumin
1 teaspoon ground coriander
¼ cup apple cider vinegar
4 cups shredded cooked chicken breast (about 1 1/2lbs)
2 Tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 (12-ounce) bottle chili sauce
1 1/4 cups fat-free chicken broth
1 (11 .5-ounce) can refrigerated corn bread twists or (11 -ounce) can refrigerated soft breadsticks
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Directions: |
Directions:Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, bell pepper, chiles, and garlic; saute 5 minutes. Stir in cumin and coriander, cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and next 4 ingredients (chicken through broth); cook until thick (about 15 minutes), stirring the mixture occasionally. Spoon chicken mixture into an 11 x 7 inch baking dish coated with cooking spray. Cover with heavy duty foil and freeze.
To Serve, thaw completely in refrigerator. Let stand 30 minutes at room temperature.
Preheat oven to 375°
4. Unroll corn bread dough, separating into strips. Arrange the strips in a lattice fashion over chicken mixture, Bake, uncovered, for 25 minutes or until golden brown and thoroughly heated;
Let stand for 15 minutes before serving |
This recipe for BARBECUED CHICKEN POTPIE is from