Easy Mexican-Style Bake

Dinner's in the oven in 15 minutes. Gather family for a hot chicken and veggie bake complete with a biscuit topper.

Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings

(7 ratings)

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1	cup cut-up cooked chicken
1	can (15 oz) Progresso® dark red kidney beans, drained
1	can (14 1/2 oz) Mexican-style stewed tomatoes, drained, liquid reserved
1	can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1	tablespoon Original Bisquick® or Bisquick Heart Smart® mix
1	cup Original Bisquick® or Bisquick Heart Smart® mix
1/2	cup milk
1	egg

Serve with...

Italian Mixed Salad
Total Time: 25 min

1.	Heat oven to 400°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together chicken, beans, tomatoes and corn. Stir 1 tablespoon Bisquick mix and reserved tomato liquid until blended; stir into chicken mixture.
2.	In medium bowl, stir together 1 cup Bisquick, the milk and egg until blended. Pour over chicken mixture in baking dish.
3.	Bake uncovered 25 to 30 minutes or until golden brown.
High Altitude (3500-6500 ft): Increase 1 tablespoon Bisquick mix to 2 tablespoons. In 3-quart saucepan, heat chicken, beans, tomatoes and corn over medium heat, stirring occasionally, until mixture boils. Pour into baking dish; continue as directed.

Time-Saver

Use rotisserie chicken, frozen (thawed) cooked chicken or canned chicken to save time.

Variation

If you like hot, spicy flavors, add 1 tablespoon chili powder to the chicken mixture in the baking dish. Serve with a dollop of sour cream and shredded Cheddar cheese.

Nutrition Information:

1 Serving: Calories 290 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 55mg; Sodium 780mg; Total Carbohydrate 43g (Dietary Fiber 5g, Sugars 8g); Protein 15g Percent Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 8%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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