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.
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.
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