1 1/3 C Bisquick
1 can (15-16 oz.) cannellini beans, drained, rinsed, and mashed
1/3 C Italian Dressing
1 1/2 C diced cooked chicken
1 pkg. frozen chopped spinach, thawed, and squeezed to drain
1 C shredded mozzerella
3 eggs slightly beaten
1 1/4 C milk
1/3 C slivered almonds, lightly toasted
Heat oven to 375. Mix baking mix, beans, and dressing. Spread in bottom and 2 in. up side of ungreased springform pan (9x3 in.). Bake 10-12 min or until set.
Layer chicken spinach and cheese over crust. Mix eggs and milk. Pour over cheese. Sprinkle almonds evenly over top.
Bake uncovered 50-55 min. or until golden brown and until knife comes out clean. Let stand 10 min. Loosen edge of torta from side of pan; remove side of pan. 6-8 servings.