Impossible Mexicali Chicken Pie

Name: Impossible Mexicali Chicken Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
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); 1/2 cup original Bisquick baking mix; 2 eggs; 1 cup milk; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup salsa (from 16-oz jar); 1/2 cup guacamole; 1/2 cup sour cream

Submitted by Pinay0618

"This recipe won Honorable Mention in the 2010 Bisquick Recipe contest."

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Ready In:: 50mins
Ingredients:: 14
Serves:: 6-8

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)
¹⁄₂ cup original Bisquick baking mix
2 eggs
1 cup milk
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 cup salsa (from 16-oz jar)
¹⁄₂ cup guacamole
¹⁄₂ cup sour cream

directions

Heat oven to 400°F Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
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. Pour evenly over chicken mixture.
Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.