Ingredients

1

package (9 oz) frozen diced cooked chicken, thawed

1

can (4.5 oz) Old El Paso™ chopped green chiles, drained

2

teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)

1

cup shredded Mexican cheese blend (4 oz)

1/2

                        cup Original Bisquick™ mix

1/2

cup cornmeal

3/4

cup milk

1

egg

1

can (11 oz) whole kernel corn with red and green peppers, drained

Shredded lettuce

Sour cream

Salsa

Preparation

Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.