Tuscan Chicken Torta

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.

• Ready In: 1 hr 37 mins
• Serves: 6-8
• Yields: 6-8 slices

Ingredients

• 1 1⁄3 cups Bisquick baking mix
• 1 (15 -16 ounce) can cannellini beans, drained, rinsed, and mashed
• 1⁄3 cup  Italian dressing
• 1 1⁄2 cups  cooked chicken, diced
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
• 1  cup mozzarella cheese, shredded
• 3  eggs, slightly beaten
• 1 1⁄4 cups milk
• 1⁄3 cup  slivered almonds, lightly toasted

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.