- 1 (16.3 ounce) can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- 1/2 cup Old El Paso® Thick 'n Chunky salsa
- 1 1/2 cups cubed cooked chicken
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped green bell pepper
- 1/4 cup sliced ripe olives, drained (optional)
- Cut each biscuit into 8 pieces; toss with salsa to coat.
- Spread in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
- Bake at 375 degrees F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.