Salsa Fiesta Chicken

Salsa Fiesta Chicken
From: bettycrocker.com
submitted by: Jenny Olson

Prep Time:15 min
Start to Finish:45 min
Makes:6 servings

2/3 cup Bisquick mix
2 tablespoons water
1/4 cup fat-free egg product or 2 egg whites
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
3 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/4 cups Old El Paso® Thick 'n Chunky salsa

1. Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese.
2. 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 1/2 inch of edges.
3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.
High Altitude (3500-6500 ft): Do not use 8-inch pan. Use 3/4 cup Bisquick® mix. Increase first bake time to 25 to 30 minutes.