Easy Mexican-Style Bake

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

Minutes

Total Time

45

Minutes

Makes

6

servings

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® SteamCrisp® 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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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