IMPOSSIBLE CHICKEN PIE|
1 broiler-fryer chicken
2 tsp. salt (divided)
1 c. shredded Mozzarella
1 (6 oz.) can tomato paste
1 tsp. oregano leaves
1/2 c. small curd cottage
1/2 c. water
1/2 tsp. basil leaves
1 c. milk
1/4 tsp. pepper
2/3 c. prepared biscuit mix
In deep saucepan, place chicken pieces. Add water and 1
teaspoon salt. Cover and simmer about 45 minutes or until fork
can be inserted in chicken with ease. Cool. Separate meat
from bones. Discard bones and skin. Cut chicken in bite-size
pieces and place in large bowl; add 1/2 cup of cheese, tomato
paste, oregano and basil; stir to mix and set aside. In a
lightly greased large quiche dish or deep-dish pie pan, place
cottage cheese and spread evenly. Place chicken mixture evenly
over cottage cheese.
In bowl, place biscuit mix, milk, eggs, pepper and
remaining salt. Beat 1 minute with hand mixer. Pour over
chicken mixture. Bake in 350 degrees oven about 30 minutes or until
brown and a knife inserted in middle comes out clean. Remove
from oven and sprinkle with remaining Mozzarella cheese. Let
set 5 minutes before serving. Makes 4 servings.
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