2 tbsp. water
1 egg
1 1/2 cups shredded Cheddar Cheese (6 oz.)
3 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
2 tsp. vegetable oil
1 1/4 cups Old El Paso Thick 'n Chunky Salsa
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| SALSA CHICKEN FIESTA | |||
| Yields 6 | |||
| 2/3 cup Original Bisquick Mix 2 tbsp. water 1 egg 1 1/2 cups shredded Cheddar Cheese (6 oz.) 3 boneless, skinless chicken breast halves, cut into 1/2-inch pieces 2 tsp. vegetable oil 1 1/4 cups Old El Paso Thick 'n Chunky Salsa |
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| Heat oven to 400. Spray 8-inch or 9-inch square pan with cooking spray. Stir together Bisquick mix, water and egg in small bowl; spread in pan. Sprinkle with 1 1/4 cups of the cheese. Cook chicken in oil in 10-inch skillet over medium-high heat, until hot. Spoon over battter in pan to within 1/2 inch of edges. Bake 22-25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cups cheese. Bake 1-3 minutes longer or until cheese is melted; loosen from sides of pan. | |||
| Tip: Use 6 cups precooked chicken, and heat with the salsa. | |||