Chilean Chicken Corn Pie

• 1 medium onion, chopped
• 1 garlic clove, minced or pressed
• 2 Tbsp. (1/4 stick) butter
• 2 Tbsp. all-purpose flour
• 1 c. chicken broth
• 2 c. corn kernels, drained
• 3 c. cooked chicken or turkey, cubed or shredded
• 1/2 c. pitted black olives, sliced
• 1/4 c. raisins
• 1/2 c. milk
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 3/4 tsp. chili powder

1. Preheat oven to 350u0b0.
2. Butter a 1 1/2-quart casserole.
3. In heavy skillet, cook onion and garlic in 1 tablespoon butter over medium heat for 3 to 4 minutes, until soft.
4. Stir in 1 tablespoon flour and chicken broth.
5. Cook, stirring until thickened, then add chili powder, chicken, olives and raisins.
6. Spoon into prepared casserole.

onion, garlic, butter, flour, chicken broth, corn kernels, chicken, black olives, raisins, milk, egg, salt, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539624 (may not work)