Barbecue Chicken & Sweet Potato Pie
Serve this Southern-style casserole with coleslaw, hot biscuits, and honey butter.
2 cups coarsely chopped Gold’n Plump® Deli Rotisserie Chicken
1 cup frozen corn
1 cup barbecue sauce
1 cup finely chopped onion
1/2 cup sour cream
1 can (15.8 ounces) black eyed peas, drained, rinsed
1 can (17.2 oz.) vacuum packed sweet potatoes, drained
1/2 cup half-and-half or milk
2 tablespoons butter, melted
1 tablespoon firmly packed brown sugar
1 teaspoon salt
1/4 teaspoon coarse ground pepper
Heat oven to 375° F. Coat a 2-qt. casserole with butter or non-stick cooking spray. Stir together chicken, corn, barbecue sauce, onion, sour cream, and black eyed peas. Spoon into casserole and cover.
Bake 20 to 25 minutes, stirring twice, until hot. Meanwhile, mash together sweet potatoes, milk, butter, brown sugar, salt, and pepper. Potato mixture will be slightly lumpy. Spoon onto top of hot chicken mixture.
Return to oven and bake for 25 to 30 minutes until mashed sweet potatoes are hot and lightly browned.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories680
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Calories from Fat32%
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Total Fat24g
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Saturated Fat12g
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Total Carbohydrate87g
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Protein29g
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Sugars36g
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Cholesterol110mg
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Dietary Fiber8g
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Sodium1,760mg
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- DAILY VALUE
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Vitamin A209%
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Vitamin C67%
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Calcium14%
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Iron19%
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- DIETARY EXCHANGES
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Starch/Bread3.5
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Fat3.5
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Vegetable.5
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Lean Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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