| 1 | teaspoon vegetable oil |
| 1/2 | medium bell pepper, cut into 1/2-inch strips |
| 2 | cups cut-up cooked chicken |
| 1 3/4 | cups Old El Paso® Thick 'n Chunky salsa |
| 1/4 | cup water |
| 1 | cup Original Bisquick® mix |
| 1/3 | cup shredded Monterey Jack cheese |
| 1/2 | cup milk |
Serve with...
Mexican Chocolate Cake
Total Time:
1 hour 50 min
| 1. | Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside. |
| 2. | In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole. |
| 3. | Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired. |
| Bake 33 to 35 minutes. |
|
| Do you have leftover roast beef? Cut it up and use it for the chicken. |
Nutrition Information:
350 ( 120); 13g ( 5g, 1 1/2g); 70mg; 1290mg; 32g ( 1g, 6g); 25g 10%; 10%; 15%; 10% 1 ; 1 ; 0 ; 3 ; 1 2