*  Exported from  MasterCook Mac  *

                      Shepherd's Chicken Chili Pie

Recipe By     : Eater's Choice, A Food Lover's Guide to Lower Cholesterol
Serving Size  : 6    Preparation Time :0:15
Categories    : Ground Meat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2  lbs           potatoes -- peeled and cooked
    1/2  tsp           olive oil
  1 3/4  lbs           ground chicken breast, skinless
    1/2  c             onions -- chopped
  3      cloves        garlic -- minced
    1/2  tsp           salt
 14 1/2  ozs           crushed tomatoes
  2      tbsps         chili powder
  1      tsp           oregano
  1      tsp           cumin
  2      tbsps         water
  1      tbsp          tomato paste
  1      tsp           Fleischmann's(R) Fat Free Spread
    1/2  tsp           salt
    1/4  tsp           black pepper
  1      tbsp          skim milk

Preheat oven to 350. Place potatoes in a saucepan with water to cover,
bring to a boil, simmer for about 15 minutes or until tender. Meanwhile, in
a skillet, heat oil over medium heat. Add chicken, onions, garlic, and 1/2
teaspoon salt. Cook until chicken is no longer pink and vegetables are
tender. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and
tomato paste  Cook until sauce is thick. Drain potatoes and whip them. Add
spread, salt, black pepper, and milk. Mix until potatoes are smooth. Place
chicken mixture in a 2-quart casserole dish. Spread potatoes on top. Bake
for 30 minutes.

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Per serving: 247 Calories; 2g Fat (6% calories from fat); 33g Protein; 24g
Carbohydrate; 41mg Cholesterol; 932mg Sodium

Serving Ideas : Serve with mixed vegetables and potato rolls.