Tuscan Chicken Torta
(from kintyre’s recipe box)
Source: Bisquick Cookbook
Cook time: 70 minutesServes 6 people
Categories: dinner
Ingredients
- 1 can (15 to 16 ounces) cannellini beans, rinsed and drained
- 1 1/3 cups Original Bisquick
- 1/3 cup Italian dressing
- 1 1/2 cups diced cooked chicken
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
- 1 cup shredded mozzarella cheese (4 ounces)
- 3 eggs
- 1 1/4 cups milk
- 1/3 cup slivered almonds, toasted
Directions
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Heat oven to 375 degrees.
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Mash bean in medium bowl.
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Stir in Bisquick and dressing.
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Spread in bottom and 2 inches up side of ungreased springform pan, 9 by 3 inches.
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Bake 10 to 12 minutes or until set.
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Layer chicken, spinach and cheese over crust.
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Mix eggs and milk; pour over cheese.
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Sprinkle almonds evenly over top.
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Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean.
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Let stand 10 minutes.
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Loosen edge of torta from side of pan; remove side of pan.