Southwestern Chicken Corn Pudding

Name: Southwestern Chicken Corn Pudding
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 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)

Submitted by Riverlivin

"This sounds like it would be tasty. I haven't tried it yet though. Found it online at bhg. Great way to use up leftover chicken or turkey!"

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Ready In:: 42mins
Ingredients:: 13
Serves:: 4

ingredients

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)

directions

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