Spicy Chicken Pie

[ButterSticks]

Crust:
3 c. cooked orzo pasta (about 1 cup dry)
1/4 c. plus 2 Tbs. grated Parmesan cheese
1/4 c. fat-free egg substitute or 2 egg whites, lightly beaten
Butter-flavored cooked spray

Rest of Ingredients:
1-1/2 c. coarsely chopped fresh mushrooms
1 med. yellow onion, sliced & separated into rings
1-1/2 c. shredded or diced roasted chicken
14 1/2 oz. can Mexican-style stewed tomatoes, crushed
1 1/2 tsp. chili powder
1 c. shredded Monterey Jack or Mexican-blend cheese

Preheat oven to 375* F. To make the crust, place the orzo, Parmesan cheese, & egg substitute or egg whites in a large bowl; stir to mix well. Coat a 10" pie pan with the cooking spray; pat the mixture evenly over the bottom & sides of the pan, forming an even crust. Spray the crust lightly with the cooking spray & bake uncovered for 10 minutes.

While the crust is baking, coat a large nonstick skillet
with nonstick cooking spray & add the mushrooms & onions. Place the skillet over medium heat, cover, and cook, stirring occasionally, for several minutes until the vegetables are tender. Add the undrained tomatoes, chili powder, & chicken to the skillet mixture. Cook uncovered, stirring occasionally, for about 5 minutes, until the mixture is thick. Spoon the chicken mixture into the baked crust & sprinkle the cheese over the top. Bake for an additional 5 minutes or until the cheese is melted. Cut into wedges and serve hot. Yield: 6 servings