Big-Batch Salsa Chicken Fiesta

By carvalhohm2

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

Details

Servings 18
Adapted from bettycrocker.com

Preparation

Step 1

1 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.

2 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.

3 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.

Serve with bowls of shredded lettuce, chopped tomatoes, guacamole and sour cream.

Serving Size: 1 Serving Calories220 ( Calories from Fat100), Total Fat11g (Saturated Fat5g, Trans Fat1g ), Cholesterol80mg Sodium600mg Total Carbohydrate14g (Dietary Fiber0g Sugars2g ), Protein17g