cups diced cooked chicken
medium red bell pepper, chopped (1 cup)
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
tablespoon Bisquick™ Gluten Free mix
cup Bisquick™ Gluten Free mix
cup gluten free shredded Parmesan cheese (4 oz)
tablespoons gluten free basil pesto
1Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
2In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
3Bake uncovered 25 minutes or until cheese begins to turn golden brown.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
A 7-oz jar of roasted red bell peppers, drained and chopped, can be substituted for the fresh bell pepper.
Like mushrooms? Add some sliced fresh mushrooms to the chicken mixture.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.