Nutritional Info

Nutrition Facts

Serving Size 1 (133g)

Calories 371
Calories from Fat 76 (20%)
Amount Per Serving %DIV
Total Fat 8.4g 13%
Saturated Fat 3.7g 19%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 20.4mg 7%
Sodium 4910.9mg 214%
Potassium 442.7mg 9%
Total Carbohydrate 62.5g 21%
Dietary Fiber 11g 44%
Sugars 15.4g
Protein 12g 24%

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Recipe Description
Purchase a rotisserie chicken at your grocery store to use for the shredded chicken. This makes assembling this dish a snap.
Prep time
40 min
Cook time
20 min
Ready In
1 hr

Ingredients

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Serves To:USMetric
1 1/2 Cup(c)  cheddar cheese, shredded
3   eggs
3 Tablespoon(T)  water
1 Tablespoon(T)  flaxseed meal, ground
1 Tablespoon(T)  wheat germ
12 Ounce(oz)  white corn, drained
1 Cup(c)  frozen mixed vegetables
1 1/2 Cup(c)  cooked chicken, shredded
1 Package(pk)  dry ranch seasoning dip
4 Cup(c)  whole wheat croutons with garlic
1/4 Cup(c)  butter
1 3/4 Cup(c)  chicken broth

Preparation

Preheat oven to 375° F. In a small saucepan, combine broth and butter and heat over medium heat until butter is melted. In large mixing bowl, combine croutons and dry ranch packet. Then add chicken, mixed vegetables, corn and wheat germ to bowl and mix well. In a small bowl, mix flaxseed meal and water and allow to sit for 23 minutes. Add 3 eggs and whisk with fork. Pour this mixture into large mixing bowl. Pour egg and flax mixture into a bowl and mix. Pour butter and broth mixture into the large mixing bowl and mix all ingredients together well. Scoop mixture out into muffin tins. Top each muffin with Cheddar cheese. Bake for 18 to 20 minutes until done.

Additional notes

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Chicken Pot Pie Muffins
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