1Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2In 10-inch skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender. Stir in chicken, corn and soup; cook and stir until hot.
3In medium bowl, mix Bisquick mix, milk, 1/2 cup of the cheese and the thyme. With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish. Spoon hot filling into crust.
4Bake 22 to 30 minutes or until crust is golden brown. Sprinkle top with remaining 1/4 cup cheese. Cut into squares; serve hot.