Serves: 18
Total Calories: 109
1. Heat oven to 350°. Spray bottom and sides of square baking dish, 8 x 8 x 2 inches, with cooking spray.
2. Stir Bisquick mix, cranberries, milk, mustard and egg until blended. Pour half of the batter into baking dish. Top with half of the chicken sprinkle with 1/2 cup of the cheese to within 1/4 inch of edges of baking dish. Top with remaining chicken. Pour remaining batter over chicken.
3. Bake uncovered 45 to 50 minutes or until golden brown and set. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before cutting. Cut into 9 squares cut each square diagonally in half.
wing it!
Make it easier on yourself! Bake these sandwiches the day before and cut into serving pieces. Store covered in the refrigerator, and serve cold the next day. Or to serve warm, place serving pieces on a cookie sheet, cover loosely with aluminum foil and reheat in 350° oven about 10 minutes or until warm.
1 MINI-SANDWICH: Calories 115 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 25mg Sodium 240mg Carbohydrate 12g (Dietary Fiber 0g) Protein 5g * % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 10% Iron 2% * DIET EXCHANGES: 1 Starch, 1 Fat * CARBOHYDRATE CHOICES: 1
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.
This Chicken Mini-Sandwiches recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.
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