Easy Mexican-Style Bake

Dinner's in the oven in 15 minutes. Gather family for a hot chicken and veggie bake complete with a biscuit topper.

  • prep time 15 min
  • total time 45 min
  • ingredients 8
  • servings 6

Ingredients

1
cup cut-up cooked chicken
1
can (15 oz) Progresso™ dark red kidney beans, drained
1
can (14 1/2 oz) Mexican-style stewed tomatoes, drained, liquid reserved
1
can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1
tablespoon baking mix or reduced fat baking mix
1
cup baking mix or reduced fat baking mix
1/2
cup milk
1
egg
  • 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.
  • 2 In medium bowl, stir together 1 cup Bisquick, the milk and egg until blended. Pour over chicken mixture in baking dish.
  • 3 Bake uncovered 25 to 30 minutes or until golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    780mg
    780%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    5g
    5%
      Sugars
    8g
    8%
    ),
    Protein
    15g
    15%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    8%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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