Shepherd's chicken chili pie

 
                        Shepherd's Chicken Chili Pie
 
 Recipe By     : Eater's Choice, A Food Lover's Guide to Lower Cholesterol
 Serving Size  : 6    Preparation Time :0:15
 Categories    : Ground Meat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  lbs           potatoes -- peeled and cooked
      1/2  tsp           olive oil
    1 3/4  lbs           ground chicken breast, skinless
      1/2  c             onions -- chopped
    3      cloves        garlic -- minced
      1/2  tsp           salt
   14 1/2  ozs           crushed tomatoes
    2      tbsps         chili powder
    1      tsp           oregano
    1      tsp           cumin
    2      tbsps         water
    1      tbsp          tomato paste
    1      tsp           Fleischmann's® Fat Free Spread
      1/2  tsp           salt
      1/4  tsp           black pepper
    1      tbsp          skim milk
 
 Preheat oven to 350. Place potatoes in a saucepan with water to cover,
 bring to a boil, simmer for about 15 minutes or until tender. Meanwhile, in
 a skillet, heat oil over medium heat. Add chicken, onions, garlic, and 1/2
 teaspoon salt. Cook until chicken is no longer pink and vegetables are
 tender. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and
 tomato paste  Cook until sauce is thick. Drain potatoes and whip them. Add
 spread, salt, black pepper, and milk. Mix until potatoes are smooth. Place
 chicken mixture in a 2-quart casserole dish. Spread potatoes on top. Bake
 for 30 minutes.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 247 Calories; 2g Fat (6% calories from fat); 33g Protein; 24g
 Carbohydrate; 41mg Cholesterol; 932mg Sodium
 
 Serving Ideas : Serve with mixed vegetables and potato rolls.