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2 large cans boned white meat chicken OR 1/2 lb. boneless chicken breasts 1/2 jar salsa (mild-medium-hot to your taste) 1 can pinto beans (liquid drained) 1 cup shredded cheddar cheese 1 can black olives (liquid drained, optional) Sprinkle of cumin (if you want it spicier) If using boneless chicken breasts, cut the meat into small pieces and saute in a skillet along with 1/2 jar of salsa (can substitute Mexican Seasoned Del Monte Stewed Tomatoes for salsa). Next mix cooked or canned chicken with other ingredients right in the baking dish, spread the mixture along bottom of pan. Topping: 1 1/2 c. Bisquick 1 c. milk 1/4 c. Jiffy cornmeal muffin mix May need to add more milk to make this like batter. Mix topping in separate bowl. Spread topping over meat mixture, bring topping close to edges of pan. Bake at 375 degrees for 25-30 minutes or until topping is light brown. Serve with sour cream, chopped lettuce, tomato, chopped green onions, salsa as desired. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |