Tuscan Chicken Torta

READY IN: 1hr 37mins
Recipe by lauralie41

I enjoy one dish meals because they are simple and easy to clean up after. Have also tasted spinach and really enjoy it in chicken recipes. This recipe comes from Betty Crocker Bisquick cookbooklet from October of 1998.

Top Review by Ginika

I've had the recipe for years and tried it last night. The presentation was outstanding but the taste was blah and realized that there were no seasonings and it really needs this! I disagree w/ the other reviews, that it is easy to throw together. Mashing beans, fussing w/ getting the crust spread in the pan, thawing and squeezing the spinach, shredding the cheese....all took me some time. My suggestions are to add Italian seasoning and plenty of S & P and use cheese w/ some spunk....mozzarella was a little bland. Also, don't over bake the crust and the final baking time should be, as someone else commented, about 35-40 minutes. I will lower the over temp to 360 degrees (all ovens are different) and make it again b/c the hubs thought it was great!

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. In medium bowl combine baking mix, beans, and dressing. Using an ungreased 9x3 springform pan, spread combined mixture in bottom and 2 inches up the sides.
  2. Starting with chicken, layer the spinach and cheese over the crust. Mix eggs and milk, pour over cheese. Sprinkle almonds over top.
  3. Bake for 50 to 55 minutes or until golden brown and a knife inserted in the center comes out clean. Allow 10 minutes to stand and than loosen sides of torta from pan. Remove springform pan sides, slice, and serve.

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