Ingredients
2 1/3
cups Original Bisquick™ mix
1/2
cup water
3
eggs
3
cups shredded Cheddar cheese (12 oz)
1
tablespoon vegetable oil
6
boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces
2 1/2
cups Old El Paso™ Thick ’n Chunky salsa
Preparation
Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.
In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.
Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.
