IMPOSSIBLY EASY SALSA CHICKEN BAKE

Impossibly Easy Salsa Chicken Bake image

Looking for a quick fix dinner solution? This recipe is guaranteed to become a part of your dinner repertoire.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 11

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Ingredients

3 1/3 cups Original Bisquick™ mix
1 cup milk
1 tablespoon vegetable or olive oil
2 cups chopped green, red and/or yellow bell pepper (2 large)
2 cups cut-up cooked chicken
1 cup Old El Paso™ Thick 'n Chunky salsa
1 teaspoon chili powder
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1/2 cup sour cream
2 tablespoons fresh cilantro
Additional salsa, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick™ mix and milk until soft dough forms. Drop half of dough by tablespoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
In 10-inch nonstick skillet, heat oil over medium heat. Stir in bell peppers; cook 2 to 3 minutes, stirring frequently, until just slightly crisp. Remove from heat. Stir in chicken, salsa and chili powder.
Spoon half of the chicken mixture over dough. Sprinkle with 1 cup of the cheese. Repeat layers with remaining dough, chicken mixture and cheese.
Bake 25 to 30 minutes or until golden brown and biscuits in center are cooked. Top each serving with dollop of sour cream and fresh cilantro. Serve with additional salsa.

Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 8 g, TransFat 1 1/2 g