Easy Mexican Bake (Cooking for 2)

 

1

tablespoon Bisquick Heart Smart® mix

1/2

cup canned Mexican-style stewed tomatoes, drained, liquid reserved

1

cup Progresso® red kidney beans (from 19-oz can), drained, rinsed

1/2

cup cut-up cooked chicken breast

1/2

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

2/3

cup Bisquick Heart Smart® mix

1/4

cup fat-free (skim) milk

2

tablespoons fat-free egg product or 1 egg white

• 1 Heat oven to 400°F. Spray 1-quart casserole with cooking spray. In casserole, beat 1 tablespoon Bisquick® mix and the reserved liquid from tomatoes with wire whisk until blended. Stir in beans, chicken, corn and tomatoes; cut up large tomato chunks. Microwave on High 3 minutes; stir.
• 2 In small bowl, beat 2/3 cup Bisquick mix, the milk and egg product with wire whisk until blended. Pour over mixture in casserole.
• 3 Bake uncovered 23 to 28 minutes or until golden brown.