Ingredients

The following ingredients have 3 Servings
  • 3 1/3 cups Original Bisquick™ mix
  • 1 cup milk
  • 1 tablespoon vegetable or olive oil
  • 2 cups chopped green, red and/or yellow bell pepper (2 large)
  • 2 cups cut-up cooked chicken
  • 1 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 teaspoon chili powder
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 1/2 cup sour cream
  • 2 tablespoons fresh cilantro
  • Additional salsa, if desired

Instruction

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick™ mix and milk until soft dough forms. Drop half of dough by tablespoonfuls evenly into bottom of baking dish (dough will not completely cover bottom of dish).
  • In 10-inch nonstick skillet, heat oil over medium heat. Stir in bell peppers; cook 2 to 3 minutes, stirring frequently, until just slightly crisp. Remove from heat. Stir in chicken, salsa and chili powder.
  • Spoon half of the chicken mixture over dough. Sprinkle with 1 cup of the cheese. Repeat layers with remaining dough, chicken mixture and cheese.
  • Bake 25 to 30 minutes or until golden brown and biscuits in center are cooked. Top each serving with dollop of sour cream and fresh cilantro. Serve with additional salsa.