Impossibly Easy Mexicali Chicken Pie

Name: Impossibly Easy Mexicali Chicken Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters Green Giant® Valley Fresh Niblets® frozen corn (from 12-oz bag); 2 eggs; 1 Tbsp Old El Paso® chopped green chiles (from 4.5-oz can); 118 milliliters guacamole; 237 milliliters milk; 227 grams cups shredded Monterey Jack cheese; 64 grams can sliced ripe olives, drained; 59 milliliters small onion, chopped; 0 teaspoons pepper; 237 milliliters Old El Paso® Thick n Chunky salsa (from 16-oz jar); 1 teaspoons salt; 237 milliliters chopped or shredded cooked chicken; 118 milliliters sour cream; 118 milliliters Original Bisquick® mix

Impossibly Easy Mexicali Chicken Pie is a gluten free main course. This recipe makes 6 servings with 348 calories, 20g of protein, and 25g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of onion, milk, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain.

Ingredients you will need

Salt And Pepper