Mexican Chicken Bake*
Source of Recipe
JoAnna Lund
List of Ingredients
MEXICAN CHICKEN BAKE--serves 4--freezes well
1/2 cup salsa (mild, medium, or hot)
1 cup (one 8 oz can) Hunt's Tomato Sauce
1 Tablespoon Brown Sugar Twin
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 cup coarsely crushed Doritos "WOW" Nacho Chips (divided)
1 1/2 cups (8oz) diced cooked chicken breast
2 cups (one 16-ounce can) cut green beans, rinsed and drained (I thawed
frozen beans)
Preheat oven to 350 degrees. Spray and 8x8 inch baking dish with
butter-flavored cooking spray. In a medium saucepan, combine salsa,
tomato sauce, and brown sugar twin. Stir in Cheddar cheese. Cook over
medium heat until cheese melts, stirring often. Evenly place half of
crushed chips in bottom of prepared baking dish. Layer chicken and green
beans over chips. Pour hot mixture evenly over chicken and beans.
Springkle remaining crushed chips on top. Bake for 20 to 25 minutes.
Place baking dish on a wire rack and let set for 5 minutes. Divide into
4 servings.
Serves 4--Each Serving Equals:
HE: 3 Pr; 2 1/4 Ve; 3/4 Br; 1 OC
262 Calories; 6 gm Fat; 26 gm Protein; 26 gm Carbohydrate; 921mg Sodium;
218 mg Cholesterol; 3 gm Fiber
DIABETIC: 3 Mt; 2 Ve; 1 St/Ca
HINT: If you don't have leftovers, purchase a chunk of cooked chicken
breast from your local deli.
Recipe
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