Ingredients
1 1/2
cups Original Bisquick™ baking mix
1/2
cup milk
2
tablespoons plus 1 teaspoon honey Dijon mustard
1
cup shredded Cheddar cheese (4 oz)
3
cups shredded deli rotisserie chicken
3/4
cup barbecue sauce
2
tablespoons mayonnaise
2
cups shredded leaf lettuce
3/4
cup sliced mini multicolored bell peppers
Preparation
Heat oven to 425°F. Spray cookie sheet with cooking spray.
In large bowl, stir together Bisquick™ mix, milk, 2 tablespoons of the mustard and the cheese until soft dough forms. Spread on cookie sheet into 7x5-inch rectangle. Cut dough in half lengthwise and in thirds on the long sides. Do not separate dough.
Bake 10 to 12 minutes or until golden brown. Cool 5 minutes before slicing.
Meanwhile, in medium microwavable bowl, stir together chicken and barbecue sauce. Microwave uncovered on High 3 to 4 minutes or until heated through.
In medium bowl, mix mayonnaise and remaining mustard. Add lettuce and bell peppers; gently toss to combine.
To assemble sandwiches, separate biscuit rectangle along cut lines. Cut each biscuit in half. Place bottom half on plate. Top each with 1/2 cup chicken and 1/3 cup lettuce slaw. Top with biscuit tops.
