Tuscan Chicken Torta

Put an Italian spin on a classic Mexican dish. Enjoy this chicken and cannellini beans torta - a delicious meal! MORE+ LESS-

By Betty Crocker Kitchens

April 11, 2011

can (15 to 16 ounces) cannellini beans, rinsed and drained

1 1/3

cups Original Bisquick™ mix

1/3

cup Italian dressing

1 1/2

cups diced cooked chicken

box (9 oz) frozen chopped spinach, thawed and squeezed to drain

cup shredded mozzarella cheese (4 ounces)

eggs

1 1/4

cups milk

1/3

cup slivered almonds, toasted

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1

Heat oven to 375º. Mash beans in medium bowl. Stir in Bisquick mix and dressing. Spread in bottom and 2 inches up side of ungreased springform pan, 9 x 3 inches. Bake 10 to 12 minutes or until set.
2

Layer chicken, spinach and cheese over crust. Mix eggs and milk; pour over cheese. Sprinkle almonds evenly over top.
3

Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Cannellini beans are large, white Italian kidney beans. They are particularly popular in soups and salads, but in this recipe, they are mashed to make a delicious crust.