INGREDIENTS
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
3
small zucchini, cut into 1/2-inch pieces (about 2 cups)
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
1
can (15 oz) tomato sauce
1
can (15 oz) Progresso® cannellini beans, drained, rinsed
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1/4
teaspoon cracked black pepper
1/4
cup chopped fresh basil
DIRECTIONS
1
In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
2
Meanwhile, in medium bowl, mix baking mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.
High Altitude (3500-6500 ft)
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