EASY MEXICAN-STYLE BAKE

Easy Mexican-Style Bake image

Dinner's in the oven in 15 minutes. Gather family for a hot chicken and veggie bake complete with a biscuit topper.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup cut-up cooked chicken
1 can (15 oz) Progresso™ dark red kidney beans, drained
1 can (14 1/2 oz) Mexican-style stewed tomatoes, drained, liquid reserved
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 tablespoon Original Bisquick™ or Bisquick Heart Smart® mix
1 cup Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup milk
1 egg

Steps:

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.
In medium bowl, stir together 1 cup Bisquick, the milk and egg until blended. Pour over chicken mixture in baking dish.
Bake uncovered 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 8 g, TransFat 1 g