3/4
cup shredded reduced-fat cheddar cheese (3 oz)
1/4
cup water
1
egg
2
cups cut-up cooked chicken
1
jar (16 oz) thick & chunky salsa
1
can (15 oz) Progresso™ Black Beans, drained, rinsed
1
can (11 oz) whole kernel corn, drained
1
teaspoon ground cumin
1
ripe avocado, pitted, peeled and chopped
Reduced-fat sour cream, if desired
Lime wedges, if desired
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Steps
1
Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
2
In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
3
In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
4
Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.
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Do you have frozen corn on hand? It will work just as well as the canned corn. Just thaw 1 1/4 cups corn and drain before using.
These individual pot pies are the perfect way to help control portions. Ramekins are also ideal for making individual desserts.
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