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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sounds like an interesting combination of comfort food and a little kick :) Easy to tweak to individual tastes, and a good way to use leftover chicken. Ingredients:
1 teaspoon vegetable oil |
1/2 medium bell pepper, cut into 1/2-inch strips |
2 cups cooked chicken, cut into chunks |
1 3/4 cups thick & chunky salsa |
1/4 cup water |
1 cup bisquick baking mix, original |
1/3 cup monterey jack cheese, shredded |
1/2 cup milk |
Directions:
1. Heat oven to 400°F In large skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
2. In small bowl, stir together remaining ingredients and pour over chicken mixture; carefully spread almost to edge of casserole.
3. Bake uncovered about 30 minutes or until light golden brown.
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