Easy Herb Chicken Bake Recipe

Ingredients

1

tablespoon butter or margarine

1/2

cup chopped onion

1/2

cup chopped celery

1/2

cup chopped red bell pepper

1/2

teaspoon seasoned salt

2

cups cubed cooked chicken or turkey

1

bag (12 oz) frozen corn

1

can (10 3/4 oz) condensed cream of chicken soup

1

                        cup Original Bisquick™ mix

1/4

cup milk

3/4

cup shredded Cheddar cheese (3 oz)

3/4

teaspoon dried thyme leaves

Preparation

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

In 10-inch skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender. Stir in chicken, corn and soup; cook and stir until hot.

In medium bowl, mix Bisquick mix, milk, 1/2 cup of the cheese and the thyme. With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish. Spoon hot filling into crust.

Bake 22 to 30 minutes or until crust is golden brown. Sprinkle top with remaining 1/4 cup cheese. Cut into squares; serve hot.

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