Bisquick - (Page 52) casseroles & oven favorites Santa Fe Oven Chicken Prep Time: 20 Minutes Start to Finish: 40 Minutes Servings: 4 (¾ cup chicken mixture and 3 biscuits each) High Altitude (3500-6500 ft): Bake 18 to 20 minutes. Nutrition Information Per Serving: 1 Serving: Calories 650 (Calories from Fat 210); Total Fat 23g (Saturated Fat 10g; Trans Fat 1.5g); Cholesterol 100mg; Sodium 1840mg; Total Carbohydrate 72g (Dietary Fiber 6g; Sugars 15g); Protein 38g % Daily value: Vitamin A 30%; Vitamin C 10%; Calcium 35%; Iron 25% exchanges: 2 1/2 Starch, 2 Other Carbohydrate, 1 Vegetable, 4 Lean Meat, 2 Fat Carbohydrate Choices: 5 1¼ 1 ½ 1 2 ⁄3 2 1 1 1 cups Original Bisquick® mix cup cornmeal teaspoon chili powder can (4.5 oz) Old El Paso® chopped green chiles, drained cup milk cups ½-inch pieces cooked chicken can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained can (14.5 oz) diced tomatoes with jalapeños, undrained cup cubed American cheese Tips » 1. Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside. 2. In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture. 3. Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned. 52 Betty Crocker Bisquick® varIatIoN Pinto beans, cheese and chiles are typical of Santa Fe cuisine. For authentic Southwest flavor, try adding a 15-ounce can of Progresso® pinto beans, drained, to this dish. Serve-wIth Serve with a guacamole-topped salad and spicy blue corn tortilla chips.
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