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. MORE+ LESS-

By Betty Crocker Kitchens

March 5, 2012

cup cut-up cooked chicken

can (15 oz) Progresso™ dark red kidney beans, drained

can (14 1/2 oz) Mexican-style stewed tomatoes, drained, liquid reserved

can (11 oz) whole kernel corn with red and green peppers, undrained

tablespoon Original Bisquick™ or Bisquick Heart Smart® mix

cup Original Bisquick™ or Bisquick Heart Smart® mix

1/2

cup milk

egg

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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.

Use rotisserie chicken, frozen (thawed) cooked chicken or canned chicken to save time.
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.