Heat oven to 400°F.

Spray 8-inch square (2-quart) glass baking dish with cooking spray.

In 10-inch skillet, melt butter over medium-high heat.

Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender.

Stir in chicken, corn and soup; cook and stir until hot.

In medium bowl, mix Bisquick mix, milk, ½ cup of the cheese and the thyme.

With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish.

Spoon hot filling into crust.

Bake 22 to 30 minutes or until crust is golden brown.

Sprinkle top with remaining ¼ cup cheese.

To serve, cut into squares