BISQUICK
Chicken Salsa Fiesta
2/3 cup Original Bisquick mix
2 tablespoons water
1 egg
1 1/2 cups shredded Cheddar cheese, divided
3 boneless, skinless chicken breast halves, cut in 1/2-inch pieces
2 teaspoons vegetable oil
1 1/4 cups Old El Paso Thick ’n Chunky Salsa
1. Preheat oven to 400°F. Coat an 8- or 9-inch square pan with nonstick
cooking spray.
2. In a small bowl, stir together Bisquick, water and egg. Spread in the
pan; sprinkle with 1 1/4 cups of the cheese.
3. Cook and stir chicken in oil over medium-high heat until outsides turn
white; drain. Stir in salsa; heat until hot. Spoon over batter in the pan to
within 1/2 inch of edges.
4. Bake 22-25 minutes, or until edges are dark golden brown. Sprinkle
with remaining cheese. Bake for 1-3 minutes, or until the cheese melts;
loosen from sides of pan. Makes 6 servings.
High altitude: Increase first bake time to 25-30 minutes.
Brands may vary by region; substitute a similar product.
CLASSICO
Classic Two-Sauce Lasagna
1 pound bulk Italian sausage or ground beef
1 15-ounce container ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and drained
2 cups ( 8 ounces) shredded mozzarella cheese
4 tablespoons grated Parmesan cheese, divided
2 eggs
1 32-ounce jar Classico* Tomato Basil Pasta Sauce
12 no-bake lasagna noodles
1 16-ounce jar Classico* Alfredo Pasta Sauce
1. Preheat oven to 350°F. Brown sausage in a skillet, stirring until crumbly;
drain. Combine ricotta, spinach, mozzarella, 2 tablespoons Parmesan and
eggs in a bowl and mix well.
2. Spread 1 cup of the tomato sauce evenly over the bottom of a 9-by-
13-inch baking dish. Layer 4 lasagna noodles, half of the cheese mixture,
1 cup tomato sauce and half of the cooked sausage over the tomato
sauce. Continue layering with 4 lasagna noodles, the remaining cheese
mixture, 1 cup tomato sauce, the remaining cooked sausage and the
remaining 4 lasagna noodles. Spread Alfredo sauce evenly over the top.
Sprinkle with 2 tablespoons Parmesan.
3. Bake, covered, for 40 minutes. Remove the cover and bake for 15 minutes,
or until bubbly. Let stand for 10 minutes. Makes 10-12 servings.
Brands may vary by region; substitute a similar product.
