TUSCAN CHICKEN TORTA

Tuscan Chicken Torta image

Put an Italian spin on a classic Mexican dish. Enjoy this chicken and cannellini beans torta - a delicious meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

1 can (15 to 16 ounces) cannellini beans, rinsed and drained
1 1/3 cups Original Bisquick™ mix
1/3 cup Italian dressing
1 1/2 cups diced cooked chicken
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)
3 eggs
1 1/4 cups milk
1/3 cup slivered almonds, toasted

Steps:

Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick mix and dressing. Spread in bottom and 2 inches up side of ungreased springform pan, 9 x 3 inches. Bake 10 to 12 minutes or until set.
Layer chicken, spinach and cheese over crust. Mix eggs and milk; pour over cheese. Sprinkle almonds evenly over top.
Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Nutrition Facts : Calories 465, Carbohydrate 42 g, Cholesterol 150 mg, Fat 2, Fiber 6 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 700 mg