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| 1 | tablespoon butter or margarine |
| 1/2 | cup chopped onion |
| 1/2 | cup chopped celery |
| 1/2 | cup chopped red bell pepper |
| 1/2 | teaspoon seasoned salt |
| 2 | cups cubed cooked chicken or turkey |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn |
| 1 | can (10 3/4 oz) condensed cream of chicken soup |
|
| 1 | cup Original Bisquick® mix |
| 1/4 | cup milk |
| 3/4 | cup shredded Cheddar cheese (3 oz) |
| 3/4 | teaspoon dried thyme leaves |
| 1. | Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. |
| 2. | In 10-inch skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender. Stir in chicken, corn and soup; cook and stir until hot. |
| 3. | In medium bowl, mix Bisquick mix, milk, 1/2 cup of the cheese and the thyme. With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish. Spoon hot filling into crust. |
| 4. | Bake 22 to 30 minutes or until crust is golden brown. Sprinkle top with remaining 1/4 cup cheese. Cut into squares; serve hot. |
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| Leftover rotisserie chicken or turkey from the deli? Here's a great way to use it. |
Nutrition Information:
270 ( 110); 12g ( 5g, 1g); 50mg; 660mg; 23g ( 2g, 3g); 16g 15%; 10%; 10%; 8% 1 1/2 ; 0 ; 0 ; 1 1/2 ; 1 1/2 1 1/2