- 1 1/2 c. chopped roasted chicken
- 2 c. chopped broccoli florets
- 2 tbsp. dry bread crumbs
- 3 tbsp. all-purpose flour
- 1 tsp. dried basil
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 c. nonfat milk
- 1 tsp. Dijon mustard
- 2 egg
- 1/2 c. shredded, reduced-fat, extra-sharp cheddar cheese, divided
- 1/4 tsp. paprika
- Nonstick cooking spray
Preheat oven to 350° F. Cook broccoli in boiling water 3 minutes or until tender-crisp. Drain and set aside. Coat 9-inch pie pan with cooking spray; sprinkle with bread crumbs (do not remove excess crumbs); set aside. In large bowl, combine flour, basil, salt and pepper; add milk and mustard. Blend well with whisk; stir in egg. Add chicken and 1/4 cup cheese; stir well. Pour mixture into pie pan; sprinkle with remaining cheese and paprika. Bake 45 minutes or until set. Let cool on rack 5 minutes before slicing. Serves 4.
Tracker: 3 oz-eq. protein, 1 1/2 oz-eq. grain, 1/2 cup vegetable