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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 7.5 g
  • Cholesterol: 72.2 mg
  • Sodium: 973.8 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 32.7 g

View full nutritional breakdown of Fajita Chicken Pot Pie calories by ingredient
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Fajita Chicken Pot Pie

Submitted by: VAMPTRIANA4EVR

Introduction

*recipe adapted from the Betty Crocker Ultimate Bisquick Cookbook *recipe adapted from the Betty Crocker Ultimate Bisquick Cookbook
Number of Servings: 4

Ingredients

    1lb (aprox 2 cups) boneless skinless chicken breasts, cubed
    1 medium bell pepper, cut in strips
    1 3/4cups chunky-style salsa
    1/4 cup water
    1 cup Original Bisquick Mix
    1/3 cup shredded reduced fat colby and Monterey Jack cheese
    1/2 cup 1% milk

Directions

Heat oven to 400 degrees. In skillet sprayed with non stick spray cook chicken and bell pepper over medium heat until chicken is cooked through and pepper is crisp-tender. Stir is salsa and water. Cook 1 to 2 minutes, stirring occasionally, until bubbly. Pour into ungreased 1 1/2-quart casserole.

In small bowl, stir remaining ingredients with wire whisk or fork until blended. Pour over chicken mixture; carefully spread almost to edge of casserole.

Bake uncovered about 30 minutes or until light golden brown.

Makes 4 servings, aprox 1 1/2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user VAMPTRIANA4EVR.






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Member Ratings For This Recipe

  • Girl this looks good! How often do you make it? I would probably add some onion...and does the chicken need any seasoning? - 3/26/10

    Reply from VAMPTRIANA4EVR (3/26/10)
    You can season the chicken if you like. I used Kick'in Chicken Seasoning to give it some extra heat myself. Never even thought about adding onion and I love onion and normally add it to everything! LOL Today was my first time making it... turned out great!


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