Email to Amy       

Recipe Categories: amyrose's HOME PAGEAppetizers Bars Beverages Beverages_Adult Biscuits Breads Breakfast Burgers Cakes Candy Casseroles Casseroles_Chicken Chicken Chowders Christmas Cookies Copycats Crockpot Custards Desserts Dips Dressings Fondue Frostings Fruit Fudge Gluten_Free Gravy Grilling Holidays Homemade Ice_Cream Lowfat Marinades Meatballs Meatloaf Meats Mexican Microwave Milkshakes Muffins Pasta Pie Pizza Popcorn Pork Potatoes Poultry Pudding Punch Quesadillas Rice Rolls Salads Salads_Sweet Salsa Sandwiches Sauces Seafood Sherbet Sliders Smoothies Snacks Soups Spreads Vegetables

Salsa Chicken Fiesta




Source of Recipe


*


List of Ingredients




2/3 cup Bisquick Heart Smart mix
2 tablespoons water
2 egg whites
1 ½ cups shredded reduced-fat Cheddar cheese (6 oz)
3 bonelesss skinless chicken breasts, cut into ½ inch pieces
1 ¼ cups Old El Paso Thick ‘n Chunky salsa
Heat oven to 400. Spray 8 or 9 inch square pan with cooking spray. In small bowl, stir together Bisquick mix, water and egg whites; spread in pan. Sprinkle with 1 ¼ cups of the cheese.

In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white, drain. Stir in salsa; heat until hot. Spoon over batter in pan to within ½ inch edges.

Bake 22 to 25 minutes or until edges are golden brown. Sprinkle with remaining ¼ cup cheese. Bake 1 to 3 minutes longer or until cheese is melted.

Recipe