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Tuscan Chicken Torta |
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Serves: 6 Print this Recipeprep: 15 min bake: 55 min stand: 10 min 1 can (15 to 16 ounces) cannellini beans, rinsed and drained 1 1/3 cups Original Bisquick® mix 1/3 cup Italian salad 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 1. Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick mix and dressing. Spread in bottom and 2 inches up side of ungreased spring-form 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. wing it! Cannellini beans are large, white Italian kidney beans. They are particularly popular in soups and salads, but in this recipe, they are mashed to make a delicious crust. 1 SERVING: Calories 465 (Calories from Fat 205); Fat 23g (Saturated 6g); Cholesterol 150mg; Sodium 800mg; Carbohydrate 41g (Dietary Fiber 7g); Protein 30g * % DAILY VALUE: Vitamin A 62%; Vitamin C 4%; Calcium 36%; Iron 22% * DIET EXCHANGES: 2 1/2 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1/2 Fat * CARBOHYDRATE CHOICES: 3 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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