Santa Fe Oven Chicken

Kick up dinner a notch with a spicy south-of-the-border chicken casserole.

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

1 1/4
cups Original Bisquick™ mix
1
cup cornmeal
1/2
teaspoon chili powder
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2/3
cup milk
2
cups 1/2-inch pieces cooked chicken
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
1
can (14.5 oz) diced tomatoes with jalapeños, undrained
1
cup cubed American cheese

  • 1 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.
  • 2 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.
  • 3 Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (3/4 Cup Chicken Mixture and 3 Biscuits)
Calories
650
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
100mg
100%;
Sodium
1840mg
1840%;
Total Carbohydrate
72g
72%
(Dietary Fiber
6g
6%
  Sugars
15g
15%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
35%;
Iron
25%;
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;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.