Chicken and Olive Tamale Pie

By LRay

Ingredients

• 1 1/4 cups water
• 1/2 cup cornmeal
• 1 14 & 3/4 ounce can cream-style corn
• 1 pound shredded cooked chicken* (about 3 cups)
• 1 16 ounce jarmild or medium green or red salsa
• 1/4 cup pimiento-stuffed green olives, chopped
• 1 tomato, thinly sliced
• 1/4 cup crumbled queso fresco or feta cheese (optional)
• Snipped fresh cilantro, green onion, and/or chili powder (optional)

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 400 degrees F.

2. In a large saucepan bring the water to boiling. Gradually whisk in cornmeal; reduce heat. Cook, whisking constantly, for 3 minutes. Stir in corn; return to boiling. Reduce heat to medium-low. Cook, stirring frequently, for 10 minutes.

3. Meanwhile, in a 1-1/2-quart gratin or 2-quart rectangular baking dish combine shredded chicken, salsa, and olives. Spoon cornmeal mixture over chicken mixture. Top with tomato slices. Bake, uncovered, for 20 to 25 minutes or until mixture is heated through.

4. If desired, top with crumbled cheese and sprinkle with cilantro, green onion, and/or chili powder.

From the Test Kitchen*Tip:•Cooked rotisserie chicken from the grocery store is great for weeknight ease. Shred the meat and keep in the fridge to use for meals throughout the week.
Time Saver:•Heat the chicken and the salsa in the microwave.

Makes: 4 servings
Prep 10 mins Cook 15 mins Bake 400° 20 mins to 25 mins

Nutrition Facts (Chicken and Olive Tamale Pie) Servings Per Recipe 4,
cal. (kcal) 402,
Fat, total (g) 11,
chol. (mg) 101,
sat. fat (g) 3,
carb. (g) 41,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 2,
Trans fatty acid (g) 0,
fiber (g) 4,
sugar (g) 7,
pro. (g) 38,
vit. A (IU) 743,
vit. C (mg) 12,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 13,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 99,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 1204,
Potassium (mg) 856,
calcium (mg) 61,
iron (mg) 3,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet