teaspoon vegetable oil
medium bell pepper, cut into 1/2-inch strips
cups cut-up cooked chicken
cups Old El Paso™ Thick ‘n Chunky salsa
cup Original Bisquick™ mix
cup shredded Monterey Jack cheese
1Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
2In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
3Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.
Do you have leftover roast beef? Cut it up and use it for the chicken.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.