Salsa Chicken Fiesta

2/3 cup Bisquick
2 Tbsp water
1 egg
1-1/2 cups shredded cheddar cheese
2 tsp vegetable oil
3 boneless skinless chicken breast halves, cut into 1/2 pieces
1-1/4 cups Old El Paso thick 'n chunky salsa

Heat oven to 400. Spray 8 or 9 inch square pan. Stir together Bisquick mix, water and egg. Spread in pan; sprinkle with 1-1/4 cups of the cheese.

Cook and stir chicken in oil over medium-high heat until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.

Bake 22-25 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake 1-3 minutes or until cheese melts; loosen from sides of pan. Serve.