SANTA FE OVEN CHICKEN

Santa Fe Oven Chicken image

Kick up dinner a notch with a spicy south-of-the-border chicken casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Previous Next

Ingredients

1 1/4 cups Original Bisquick™ mix
1 cup cornmeal
1/2 teaspoon chili powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2/3 cup milk
2 cups 1/2-inch pieces cooked chicken
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (14.5 oz) diced tomatoes with jalapeños, undrained
1 cup cubed American cheese

Steps:

Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside.
In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture.
Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.

Nutrition Facts : Calories 650, Carbohydrate 72 g, Cholesterol 100 mg, Fat 2, Fiber 6 g, Protein 38 g, SaturatedFat 10 g, ServingSize 1 Serving (3/4 Cup Chicken Mixture and 3 Biscuits), Sodium 1840 mg, Sugar 15 g, TransFat 1 1/2 g