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1
Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
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2
Mix Bisquick mix and taco seasoning in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
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3
Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
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4
Meanwhile, in separate small bowls, mix the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.
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