Serves: 8
Total Calories: 361
1. Combine eggs, corn, and cheese in a medium bowl.
2. In another bowl combine chicken, green beans, salt, pepper, olives, and chicken stock.
3. 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 butter garnish with alternating strips of green and red peppers 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.
This Chicken And Corn recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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