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Italian Chicken Bake

I saw the basis for this recipe on the back of a box of Heart Smart Bisquick®. The original recipe (Italian Pizza Bake) was to serve 2, though that would have been tiny servings! More an appetizer really.

But still the concept of the recipe sounded good so I toyed with it. It was good and very easy to make. Like deep dish pizza without the heavy sauce and fat. While some might mock Bisquick®, it has a place at times in cooking. The Heart Smart version has 25% less sodium and is lower fat as well.

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Italian Chicken Bake

Ingredients for crust:

1 1/3 cups Heart Smart Bisquick mix

1/2 tsp diced dried garlic

1/2 cup Eggbeaters or similar

1/4 cup room temperature water

Ingredients for topping:

1 Tbsp extra virgin olive oil

1 green bell pepper, diced

1 medium zucchini, quartered and sliced

1 14-ounce can diced tomatoes, drained

1 13-ounce can chicken, drained

1 tsp Italian herb blend

1/4 tsp fresh ground black pepper

6 ounces Tillamook Garlic White Cheddar cheese, grated

Directions:

Heat your oven to 400*. Lightly oil a 8×8″ glass baking pan.

Meanwhile, heat a large nonstick pan over medium high heat. Add in the oil, along with bell pepper and zucchini. Cook, stirring often, till done. Lower the heat to medium low and add in the chicken, flaked. Stir for a minute or two, till heated up. Add in the tomatoes and seasonings. Turn off the heat and let sit while you mix up the crust.

In a large glass bowl mix the Bisquick with the egg, water and garlic. Spread in the prepared pan.

Top the dough carefully with the topping. Spread to the edges with a spatula. Top with the cheese evenly.

Bake for 20 minutes or until bubbly and golden brown.

Serves 3-4, depending on appetite/side dishes.

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Photos by Kirk…..

~Sarah

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