Serves: 8
Total Calories: 422

6 eggs beaten
2 (10 1/2-ounce) packages frozen corn cooked and drained
8 ounces Muenster cheese finely diced
3 cups chicken cooked, cut in bite-size pieces
1 cup carrot sliced, cooked and drained
1 (10 1/2-ounce) package frozen green bean cooked and drained
1 (10 1/2-ounce) package peas frozen, cooked and drained
1 teaspoon salt
Freshly ground pepper to taste
1/2 cup green olives pitted, sliced
2/3 cup chicken broth
1/4 cup golden raisins (optional)
2 tablespoons margarine
1 green bell pepper seeded and cut in strips
1 red bell pepper seeded and cut in strips, or 1 4-ounce jar whole pimiento, cut in strips

Combine eggs, corn, and cheese in a medium bowl. In another bowl combine chicken, carrots, beans, peas, salt, pepper, olives, chicken stock, and optional raisins. Grease a shallow 3-quart baking dish place a layer of egg-corn mixture in bottom. Add a layer of chicken mixture continue alternating layers ending with a layer of egg-corn mixture. Dot top with margarine garnish with alternating strips of green and red pepper or pimiento in a flowerlike design. Bake for 40 to 50 minutes in a preheated 350° F oven. Let stand for 10 minutes before serving.

Note: One 3 1/2 -pound chicken yields approximately 3 cups meat. Vegetables can be cooked in chicken broth for added flavor.

Nutritional Facts:

Serves: 8
Total Calories: 422
Calories from Fat: 159

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