Southwestern Chicken Corn Pudding

• nonstick cooking spray
• 1 cup cooked chicken or 1 cup cooked turkey, cubed
• 1 cup frozen whole kernel corn
• 1 (4 1/2 ounce) can diced green chili peppers, drained
• 2 eggs, beaten
• 2/3 cup nonfat milk
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup finely shredded cheddar cheese (2 oz)
• salsa (optional)
• sour cream (optional)
• fresh cilantro (optional)

1. Preheat oven to 400 degrees.
2. Coat a 9-inch pie plate with nonstick cooking spray. Set aside.
3. In a medium mixing bowl, stir together chicken or turkey, corn, and drained chile peppers.
4. Spread mixture into the prepared pie plate.
5. In the same bowl, stir together the eggs and milk.
6. Beat in flour, salt, and black pepper.
7. Pour over the chicken mixture.
8. Bake uncovered at 400 degrees for 25 to 30 minutes or until top is set and lightly browned.
9. Sprinkle with cheese and bake for 2 to 3 minutes more or until cheese melts.
10. If desired, serve with salsa and sour cream. If desired, garnish with cilantro.

nonstick cooking spray, chicken, kernel corn, green chili peppers, eggs, nonfat milk, allpurpose flour, salt, ground black pepper, cheddar cheese, salsa, sour cream, fresh cilantro

Taken from www.food.com/recipe/southwestern-chicken-corn-pudding-197995 (may not work)