Spanish Chicken Bake using Leftover Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 oz Shredded Cooked Chicken Breast (280grams), @ 2 cupsInstant Potato Mash, 4 serving 18 Black Olives, Sliced - @ 4 Tablespoons, 4 serving4 cups (800 grams)Stewed Tomatoes, Canned, No salt6 Bell Peppers, sweet, red, fresh, 6 large, roasted, skinned, seeded and chopped1 cup Onions, raw, sliced1 tsp Garlic powder1 tsp dried Italian herbs or OreganoPaprika, 2 tsp1 oz (25 grams) Parmesan Cheese, grated1 tsp Stevia Sweet Granulated1/2 tsp Ground Black Pepper
In a skillet saute onions with a little water until soft, add garlic powder and tomatoes and cook for 5 minutes. Add peppers, stevia, olives, herbs, 1 tsp of the paprika and the chicken. Cook for a further 5 minutes, place into a 8" x 12" lasagne dish.
Mix the dry potato with the remaining 1 tsp of paprika and make up the instant mash according to directions, making it a little softer than normal. Spread the potato over the chicken mixture and top with the parmesan.
Cook at 350 degrees F (180 degrees C) for @ 30 - 40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Mix the dry potato with the remaining 1 tsp of paprika and make up the instant mash according to directions, making it a little softer than normal. Spread the potato over the chicken mixture and top with the parmesan.
Cook at 350 degrees F (180 degrees C) for @ 30 - 40 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 280.2
- Total Fat: 7.3 g
- Cholesterol: 2.8 mg
- Sodium: 546.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 6.8 g
- Protein: 19.4 g
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