Chicken Tamale Pie

• 1- 1/2 cup Chicken, Cut Up And Cooked
• 1 cup Frozen Corn, Thawed And Drained (Can Use Fresh Cooked Corn On The Cob, Then Cut Ears Off The Cob)
• 1 envelope (1 1/4 Oz.) Lower Sodium Taco Seasoning Mix
• 1 can (4 Oz.) Chopped Green Chilies, Drained
• 1 cup Shredded Reduced-fat Mexican Blend Cheese (Or A Combo Of Cheddar And Monterey Jack Cheese)
• 1- 1/4 cup Low Fat Milk
• 3 whole Eggs (Or Egg Substitute Equal To 3 Whole Eggs)
• 3/4 cups Heart-healthy Biscuit Mix (can Use Regular Biscuit Mix)

1. Heat oven to 400 degrees.
2. Grease a 10x1 1/2-inch pie plate.
3. Mix chicken, corn and taco seasoning mix; spread in pie plate.
4. Sprinkle with chilies and cheese.
5. Beat milk, eggs and biscuit mix in blender on high speed, about 15 seconds, or with a wire whisk or hand beater for about 1 minute, until smooth.
6. Pour into pie plate.
7. Bake for 25-30 minutes or until knife inserted halfway between center and edge comes out clean.
8. Serve with sour cream and shredded lettuce if desired.
9. Refrigerate any remaining pie.
10. Makes 6-8 servings.

chicken, frozen corn, lower, green chilies, cheese, low fat milk, eggs

Taken from tastykitchen.com/recipes/main-courses/chicken-tamale-pie/ (may not work)