Impossible Mexicali Chicken Pie

Name: Impossible Mexicali Chicken Pie
Ingredients: 1 cup cooked chicken, chopped; 1 cup frozen corn; 1 (2 1/4 ounce) can sliced ripe olives, drained; 1 small onion, chopped (1/4 cup); 1 tablespoon chopped green chili (from 4.5-oz can); 2 cups shredded monterey jack cheese (8 oz); 12 cup original Bisquick baking mix; 2 eggs; 1 cup milk; 12 teaspoon salt; 14 teaspoon pepper; 1 cup salsa (from 16-oz jar); 12 cup guacamole; 12 cup sour cream

14 ingredients

7 steps

Ingredients

1 cup cooked chicken, chopped
1 cup frozen corn
1 (2 1/4 ounce) can sliced ripe olives, drained
1 small onion, chopped (1/4 cup)
1 tablespoon chopped green chili (from 4.5-oz can)
2 cups shredded monterey jack cheese (8 oz)
12 cup original Bisquick baking mix
2 eggs
1 cup milk
12 teaspoon salt
14 teaspoon pepper
1 cup salsa (from 16-oz jar)
12 cup guacamole
12 cup sour cream

Directions

1

Heat oven to 400F Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
2

In large bowl, mix chicken, corn, olives, onion, chiles and cheese.
3

Spoon into pie plate.
4

In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain.
5

Pour evenly over chicken mixture.
6

Bake 28 to 30 minutes or until knife inserted in center comes out clean.
7

Serve with salsa, guacamole and sour cream.