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."
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
1hr 37mins
6-8 slices




  • 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.
  • Starting with chicken, layer the spinach and cheese over the crust. Mix eggs and milk, pour over cheese. Sprinkle almonds over top.
  • 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.

Questions & Replies

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  1. 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!
  2. This was one of the most elegant looking dishes I've ever made, and very easy. I made the mistake of making it early in the day and then refrigerating for a couple hours before I put in the oven. This made bottom crust a little soggy, so I want to warn anyone else who may try that. <br/>Also I have to agree with the other reviewers it's good but could use a little more umph. I'll definitely make again but I may try herbed goat cheese, and add a little garlic salt next time. Thanks so much for posting this is a keeper!
  3. I had this recipe in my cookbook for a while and was really looking forward to making it. I really struggled with how to rate this recipe & I guess I should start by saying that due to diet limitations, I did use fat free versions of the dressing, milk and cheese and egg substitute with good success, but was disappointed in the overall flavor of the dish and felt that it needed some sort of herb or spice to jazz it up. Next time I think I would either add some rosemary and garlic to the egg mixture, or maybe feta, garlic and dill to give it more flavor. On the plus side, this dish is visually beautiful and as other reviewers mentioned, the crust portion has the potential to be very versitile. Thank you Lauralie41 for sharing the recipe.
  4. Excellent savoury quiche with a great, different crust! Used homemade Bisquick and only 1 cup of milk. Added 1/2 ts of salt and a dash of pepper to the egg&milk mixture and would use a bit more the next time - I like salt. ;-) Thank you Lori!!
  5. I made this one night, then ate the leftovers cold for breakfast in the morning. Fantastic! I've also used the crust alone for quiches or other savory dishes.



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