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Tuscan Chicken Torta

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  • Tuscan Chicken Torta

    I made this tonight, it was very good!

    TUSCAN CHICKEN TORTA
    From Betty Crocker’s Bisquick Cookbook page 136

    1 can (15 to 16 oz) cannellini beans, rinsed and drained
    1-1/3 cups Original Bisquick
    1/3 cup Italian dressing
    1-1/2 cups diced cooked chicken
    1 package (10 oz) frozen, chopped spinach, thawed and squeezed to drain
    1 cup shredded mozzarella cheese (4 oz)
    3 eggs
    1-1/4 cups milk
    1/3 cup slivered almonds, toasted

    Heat oven to 375. Mash beans in medium bowl. Stir in Bisquick and dressing. Spread on bottom side of ungreased springform pan, 9x3 inches. Bake 10-12 minutes or until set.

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

    Bake, uncovered, 50 to 55 minutes or until golden brown and knife inserted in 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.

    To toast nuts, bake uncovered in an ungreased shallow pan in a 350 oven about 10 minutes, stirring occasionally, until golden brown.

    Charlene’s notes 10-28-2021: Very good, be sure to use well seasoned chicken and add seasoning to the layers. I used some Nonna Pia’s Balsamic Glaze on the top. This dish would be excellent with other meats and cheeses and seasoning as well.



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