What's For Supper?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy Mexican-Style Bake by Betty Crocker

Ingredients

1 cup cut up cooked chicken

1 can Progresso dark red kidney beans, drained

1 can Mexican style stewed tomatoes, drained, liquid reserved

1 can Green Giant Mexicorn whole kernel corn with red and green peppers undrained

1 tablespoon Original Bisquick or Bisquick Heart Smart mix

1 cup milk

1 egg

Step 1

Heat oven to 400°F. In ungreased 8-inch square (2-quart) glass baking dish, stir together chicken, beans, tomatoes and corn. Stir 1 tablespoon Bisquick mix and reserved tomato liquid until blended; stir into chicken mixture.

 

Step 2

In medium bowl, stir together 1 cup Bisquick, the milk and egg until blended. Pour over chicken mixture in baking dish.

 

Step 3

Bake uncovered 25 to 30 minutes or until golden brown.