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CHICKEN CHILE RELLENO CASSEROLE 
Monterey Jack cheese
10 oz. Bisquick
16 oz. can whole green chiles
2 lg. chicken breasts
1 (16 oz.) jar mild salsa
1 egg
1 to 1 1/2 c. milk

Cook chicken, debone and shred into pieces.

Cut cheese into 1/4 inch slices and place 1 inch apart in 9 x 12 ungreased baking dish. Cover with green chiles which have been cut into strips. Next layer with chicken pieces. Mix Bisquick, egg and milk to consistency of just thicker than buttermilk. Pour over chicken. Cook at 350 degrees for 30 to 35 minutes or until slightly brown. Pour salsa on top and cook another 5 to 8 minutes. Let stand 5 to 10 minutes before serving.

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