Serves: 6
Total Calories: 218

2 cups cut-up cooked chicken
1 jar (16 ounces) Cheddar cheese pasta sauce
1 (16-ounce) bag frozen broccoli, carrots and cauliflower, thawed and drained
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

1. Heat oven to 400°. Mix chicken, pasta sauce and vegetables. Pour into ungreased square pan, 9 x 9 x 2 inches.

2. Mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.

3. Bake uncovered 20 to 22 minutes or until topping is light golden brown.

wing it!
A 16-ounce jar of purchased Alfredo pasta sauce can be used in place of the Cheddar cheese sauce for a change of flavor.

1 SERVING: Calories 460 (Calories from Fat 260) Fat 29g (Saturated 14g) Cholesterol 130mg Sodium 970mg Carbohydrate 23g (Dietary Fiber 3g) Protein 27g * % DAILY VALUE: Vitamin A 60% Vitamin C 20% Calcium 34% Iron 10% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 3 Medium-Fat Meat, 3 Fat * CARBOHYDRATE CHOICES: 1 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 218
Calories from Fat: 121

More Recipes from the Betty Crocker Rotisserie Chicken Cookbook:
Cheesy Chicken Casserole
Chicken Alfredo Pot Pie
Chicken Enchiladas
Chicken Garden Vegetable Bake
Chicken Noodle Casserole
Chicken Pot Pie
Chicken and Corn Bread Stuffing Casserole
Chicken and Green Beans with Rice
Chicken and Spinach Casserole
Cowboy Chicken and Beans
Hot Chicken Salad with Sage Biscuits
Impossibly Easy Chicken Club Pie
Impossibly Easy Chicken Primavera Pie
Impossibly Easy Chicken and Broccoli Pie
Roasted Chicken and Vegetable Egg Bake
Tuscan Chicken Torta
Wild Rice and Chicken Casserole