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Ingredients
| vegetable oil: 1 tsp |
| green bell pepper: 1/2 (cut into 1/2-inch strips) |
| chicken broth: 2 cups (cooked & cut up) |
| salsa: 7 oz |
| water: 1 cup |
| Bisquick: 1 cup |
| monterey jack cheese (diced): 1/3 cup |
| whole milk: 1/2 cup |
Fajita Pot Pie
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Heat oven to 400°F. In 10-inch skillet, heat oil over medium heat. Cook bell pepper in oil, stirring occasionally, until crisp-tender. Stir in chicken, salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole; set aside.
- In small bowl, stir together remaining ingredients. Pour over chicken mixture; carefully spread almost to edge of casserole.
- Bake uncovered about 30 minutes or until light golden brown. Write a message with squeezable ketchup if desired.