Impossibly Easy Mexicali Chicken Pie

Prep

20

min
Total

50

min
Servings

6

Honorable Mention Bisquick® Recipe Contest 2010! Mix up Mexican fixin’s with chicken to create a fiesta of flavors. Recipe submitted by Jackie Colwell.

Ingredients

1

cup chopped or shredded cooked chicken
1

cup frozen corn (from 12-oz bag)
1

can (2 1/4 oz) sliced ripe olives, drained
1

small onion, chopped (1/4 cup)
1

tablespoon from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
2

cups shredded Monterey Jack cheese (8 oz)
1/2

cup Original Bisquick™ mix
2

eggs
1

cup milk
1/2

teaspoon salt
1/4

teaspoon pepper
1

cup Old El Paso™ Thick ‘n Chunky salsa (from 16-oz jar)
1/2

cup guacamole
1/2

cup sour cream

Steps

1

Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
2

In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
3

Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.

Recipe Tips

tip 1

To quickly thaw frozen corn, place in colander or strainer; rinse with warm water until thawed. Drain well.
tip 2

Serve with shredded lettuce and chopped tomatoes, with a basket of tortilla chips on the side.
tip 3

Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition

380 Calories, 23g Total Fat, 21g Protein, 20g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 380

Calories from Fat: 210

Total Fat: 23g; 36%

Saturated Fat: 12g; 58%

Trans Fat: 1g

Cholesterol: 135mg; 46%

Sodium: 1080mg; 45%

Potassium: 340mg; 10%

Total Carbohydrate: 20g; 7%

Dietary Fiber: 2g; 9%

Sugars: 6g

Protein: 21g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 8%; 8%

Calcium: 40%; 40%

Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.