Chicken Glop
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Ingredients:Chicken Breast, no skin, 5 breast, bone and skin removed(remove)Onions, raw, 4 cup, chopped(remove)Spinach, frozen, 1.6 package (10 oz) yields(remove)*Spinich - fresh Queen Victoria baby spinich, 2 cup(remove)*Campbell's Cream of Chicken Soup (98% fat free), 3 cup(remove)Tortilla Chips, 4 oz(remove)Sour Cream, reduced fat, 3 cup(remove)*Lucern Mexican Four Cheese Blend, 2 cup(remove)Olive Oil, 3 tbsp(remove)
bake chicken. suate onion in olive oil. Add spinich, cream of chicken soup, sour cream. cut chicken into bite size pieces and add to pot. cook until warm.
in 2 9*6 pans
put tortilla chips (crushed) in bottom of pans.
pour other ingrediants on chips. Top with more rest of chips and cheese. Bake at 375 for 15 min until cheese is brown, and serve.
Put tin foil on the second pan and save for an other day. Freezes great.
Serving Size: 24 servings in two pans
Number of Servings: 24
Recipe submitted by SparkPeople user BFCASEY.
in 2 9*6 pans
put tortilla chips (crushed) in bottom of pans.
pour other ingrediants on chips. Top with more rest of chips and cheese. Bake at 375 for 15 min until cheese is brown, and serve.
Put tin foil on the second pan and save for an other day. Freezes great.
Serving Size: 24 servings in two pans
Number of Servings: 24
Recipe submitted by SparkPeople user BFCASEY.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 10.9 g
- Cholesterol: 52.9 mg
- Sodium: 341.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.6 g
- Protein: 16.4 g
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