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Submitted by: Carol McKeon from Lebanon, TN
Originally shared on the web 04/25/2012

2 c. cooked chicken, cubed
14-1/2 oz. can fire-roasted diced tomatoes, drained
11-oz. can sweet corn & diced peppers, drained
4-oz. can diced green chiles, drained
1/2 c. buttermilk biscuit baking mix
1 c. evaporated or regular milk
2 eggs, beaten
1/2 c. shredded Cheddar cheese
Garnish: sour cream, guacamole

In a bowl, combine chicken, tomatoes, corn and chiles. Spread evenly in a 9" pie plate that has been sprayed with non-stick vegetable spray. In a separate bowl, blend baking mix, milk and eggs. Spoon over chicken mixture; sprinkle with cheese. Bake at 400 degrees for 35 to 40 minutes, until a knife tip inserted in the center comes out clean. Garnish with sour cream and guacamole. Serves 6.