1 (10 ounce) package corn muffin mix
8 eggs
3/4 cup nonfat chicken broth
1 cup sliced cooked chicken
1 (4 ounce) can whole peeled mushrooms
1 pound cooked, sliced chicken breast halves
1 (3 ounce) can diced tomato with green chile peppers
1 (8 ounce) bottle hot water
1/4 cup chopped onion
1 large carrot, sliced into 1-1/2 inch rounds
1/4 cup sliced green bell pepper
1/2 cup chopped celery
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the egg, chicken broth, chicken, mushrooms, chicken, tomato, chile peppers, hot water, onion, carrot and bell pepper. Mix this mixture into the prepared muffin cups.
Bake in preheated oven for 20 minutes. Remove muffins from oven and sprinkle with parsley.