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1 (15 1/2-ounce) can (or 16 ounce) bannellini beans, rinsed and drained
1 1/3 cups Original Bisquick®
1/3 cup Italian salad dressing
1 1/2 cups diced cooked chicken
1 (10-ounce) box 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


1. Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick and dressing. Spread in bottom and 2 inches up side of ungreased springform pan, 9 x 3 inches. Bake 10 to 12 minutes or until set.

2. Layer chicken, spinach and cheese over crust. Mix eggs and milk; pour over cheese. Sprinkle almonds evenly over top.

3. Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

HIGH ALTITUDE (3500 to 6500 feet): Bake about 55 minutes in step 3.

BETTY'S TIP: Cannellini beans are large, white Italian kidney beans. They are particularly popular in soups and salads, but in this recipe, they are mashed to help form a delicious crust.


From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.