Salsa Chicken Fiesta

1 1/3 cup baking mix
1/4 cup water
2 eggs
2 1/2 cups shredded cheddar cheese
6 large boneless skinless chicken breasts, cut into 1/2 inch pieces
1 jar thick and chunky salsa

Sour Cream, if desired
Ground red pepper (cayenne) if desired
1. Heat over 400 degrees. Spray 13x9 inch baking dish with cooking spray. In medium bowl, stir in baking mix, water and eggs; spread in pan. Sprinkle with 2 cups of the cheese.
2. In 12-in nonstick skillet, cook chicken over medium-high heat, stirring frequently, until no longer pink; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3. Bake about 25 to 30 minutes or until edges are dark golden brown. Sprinkle with remaining 1/2 cup cheese. Bake about 2 minutes longer or until cheese is melted; loosen from sides of pan. Top each serving with a dollop of sour cream; sprinkle with ground red pepper.