BISQUICK SALSA CHICKEN FIESTA

FAMILY-SIZE RECIPE:
(Makes 6 servings)
2/3 cup Original Bisquick mix
2 tablespoons water
1 egg
1 1/2 cups shredded Cheddar cheese, divided use
3 boneless skinless chicken breast halves, cut into 1/2-inch pieces
2 teaspoons vegetable oil
1 1/4 cups Old El Paso Thick 'n Chunky salsa

RESTAURANT-SIZE RECIPE:
(Makes about 20 servings)
2 1/4 cups Original Bisquick mix
1/2 cup water
3 egg
3 cups shredded Cheddar cheese, divided use
6 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 tablespoon vegetable oil
2 1/2 cups Old El Paso Thick 'n Chunky salsa

Preheat oven to 400 degrees F.

Stir together Bisquick mix, water and egg(s).

Spread Family-Size Recipe in sprayed 8 or 9-inch square pan and sprinkle with 1 1/4 cups of the cheese. Set aside.

Spread Restaurant-Size Recipe in sprayed half-sheet baking pan (11 3/4x16 3/4-inches) and sprinkle with 1 1/2 cups of the cheese. Set aside.

Cook and stir chicken over medium-high heat until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2-inch of edges.

Bake 22-25 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake 1-3 minutes or until cheese melts; loosen from sides of pan.

High Altitude (3500-6500 ft): For Restaurant-Size Recipe and Family-Size Recipe increase first bake time to 25 to 30 minutes.

Source: Bisquick box