So, in keeping with our easy one-dish meals and the increasing popularity of Mexican food, this month we’d like to offer another delicious Mexican recipe.  It’s also good enough for company. This recipe makes 4 to 6 servings, but for more, just increase the recipe and make It in a 9x13 baking dish.

Mexican Chicken Pot Pie

 Bon Appetit!!!

Mexican Chicken Pot Pie

2½ cups deli-roasted chicken breast meat, cut into bite-size pieces

14½ oz. can Hunt’s fire roasted diced tomatoes, well drained

11-oz. can Green Giant Southwestern style corn & diced

     peppers, well drained

4-oz. can diced green chilies, well drained

½ cup Bisquick

1 cup evaporated milk

2 eggs, beaten

1 to 1½ cups shredded sharp Cheddar cheese

1 tsp. salt

1 tsp. Texas Pete

Note: The Fire Roasted Tomatos and Corn, as shown, can be found at Publix.

Note: If you really like hot, use Tabasco instead of Texas Pete

Garnish: sour cream, guacamole (purchased)

Preheat oven to 400 degrees. In a bowl, combine the drained tomatoes, corn mixture and green chilies.  Add cut up chicken mixing well and spread evenly in a lightly greased 9-inch pie plate. Stir together the Bisquick, milk and eggs with a fork, mixing well. Pour evenly over chicken/vegetable mixture. Sprinkle the shredded cheese evenly over top. Bake for 35 to 40 minutes, until cheese is melted and a golden brown.

Makes 4 to 6 main dish servings.