Kick up dinner a notch with a spicy south-of-the-border chicken casserole.
cups Original Bisquick™ mix
teaspoon chili powder
can (4.5 oz) Old El Paso™ chopped green chiles, drained
cups 1/2-inch pieces cooked chicken
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
can (14.5 oz) diced tomatoes with jalapeños, undrained
cup cubed American cheese
Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside.
In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture.
Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.
Pinto beans, cheese and chiles are typical of Santa Fe cuisine. For authentic Southwest flavor, try adding a 15-ounce can of pinto beans, drained, to this dish.
Serve with a guacamole-topped salad and spicy blue corn tortilla chips.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (3/4 Cup Chicken Mixture and 3 Biscuits)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.