Bring home the Mexican flavors of burrito by making this chicken pot pie with Old El Paso® salsa, Progresso® black beans and corn - a tasty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.
- In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.
- In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling. Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
- Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly. Sprinkle with remaining 1/4 cup cheese. Serve with sour cream and lime wedges.
Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 24 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 6 g, TransFat 0 g
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