chicken enchilada bake

2 cups diced cooked chicken
1/2 pound pasteurized cheese (Velveeta)
1 can pinto beans (16 oz.)
1 can (2-1/4 oz.) sliced ripe olives, drained
1/2 cup salsa
1 tablespoon chili powder
1/4 teaspoon garlic powder
1 cup Bisquick
3/4 cup milk
2 tablespoons melted butter or margarine

Preheat oven to 425 F. Grease a 2-quart baking dish. Combine chicken, cheese, beans, olives, salsa, chili powder and garlic powder in large mixing bowl; blend well. Spoon into prepared dish; set aside. To prepare crust, combine baking mix, milk and butter in mixing bowl. Blend well. Pour over chicken mixture. Bake 30-35 minutes or until crust is golden brown. Makes 6-8 servings.

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