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6 servings
2/3 cup Original Bisquick mix
2 tablespoons water
1 egg
1 1/2 cups shredded Cheddar cheese
3 boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoons vegetable oil
1 1/4 cups Old El Paso Thick 'n Chunky salsa
Heat oven to 400 degrees. Spray an 8-inch or 9-inch square pan with nonstick cooking spray. Stir together Bisquick mix, water and egg. Spread in pan; sprinkle with 11/4 cups of the cheese. 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 pan to within 1/2-inch of the edges. Bake for 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining cheese.
Bake 1 to 3 minutes more or until cheese melts; loosen from sides of pan.
High altitude: Increase first bake time to 25 to 30 minutes.
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