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Impossibly Easy Mexicali Chicken Pie
Impossibly Easy Mexicali Chicken Pie
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Prep Time:
20 minutes
Total Time:
50 minutes
Award-winning Mexican Chicken Fiesta by Jackie Colwell.
Ingredients:
  • 1 cup thick & chunky salsa
  • 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 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
  • 1/2 cup guacamole
  • 1/2 cup sour cream
Instructions:
  • Preheat oven to 400°F and generously spray a 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
  • Combine chicken, corn, olives, onion, chiles, and cheese in a large bowl, then transfer to a pie plate. In a separate medium bowl, whisk together Bisquick mix, eggs, milk, salt, and pepper until a slightly lumpy batter forms. Pour the batter evenly over the chicken mixture.
  • Bake uncovered for 28 to 30 minutes or until a knife inserted in the center comes out clean. Serve with salsa, guacamole, and sour cream.

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