Halloween Fajita Pot Pie

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4

Ingredients

Ingredients

1
teaspoon vegetable oil
1/2
medium bell pepper, cut into 1/2-inch strips
2
cups cut-up cooked chicken
1 3/4
cups Old El Paso™ Thick 'n Chunky salsa
1/4
cup water
1
cup Original Bisquick™ mix
1/3
cup shredded Monterey Jack cheese
1/2
cup milk

Directions

Directions

  • 1 Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
  • 2 In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
  • 3 Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.

Notes










Tips

Expert Tips

Do you have leftover roast beef? Cut it up and use it for the chicken.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
5g
24%
Trans Fat
1 1/2g
Cholesterol
70mg
24%
Sodium
1290mg
54%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
4%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.