Directions:
- Preheat oven 425°F.
- Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
- Drain, remove the chicken from pot, deskin, debone and cube.
- Place the cooked chicken in the fridge until needed.
- Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
- Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
- Stirring often, cook until the mixture has thickened, add chicken cubes.
- Pour into a round baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
- Blend in the egg, milk and butter.
- Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
- Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.18 Kcal (2061 kJ) | ||
| Calories from fat | 251.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.91g | 43% | |
|---|---|---|---|
| Cholesterol | 91.35mg | 30% | |
| Sodium | 1379.56mg | 57% | |
| Potassium | 573.45mg | 12% | |
| Total Carbs | 46.26g | 15% | |
| Sugars | 10.86g | 43% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 15.5g | 31% | |
| Vitamin C | 34.8mg | 58% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 16mg | 89% | |
| Calcium | 411.2mg | 41% | |
| Amount Per 100 g | |||
| Calories | 160.15 Kcal (671 kJ) | ||
| Calories from fat | 81.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 43% | |
|---|---|---|---|
| Cholesterol | 29.72mg | 30% | |
| Sodium | 448.89mg | 57% | |
| Potassium | 186.59mg | 12% | |
| Total Carbs | 15.05g | 15% | |
| Sugars | 3.53g | 43% | |
| Dietary Fiber | 1.49g | 18% | |
| Protein | 5.04g | 31% | |
| Vitamin C | 11.3mg | 58% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 5.2mg | 89% | |
| Calcium | 133.8mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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