Big-Batch Salsa Chicken Fiesta

 

2 1/3

cups Original Bisquick® mix

1/2

cup water

3

eggs

3

cups shredded Cheddar cheese (12 oz)

1

tablespoon vegetable oil

6

boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces

2 1/2

cups Old El Paso® Thick 'n Chunky salsa

• 1 Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.
• 2 In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.
• 3 Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.