Salsa Verde Chicken Bake

Name: Salsa Verde Chicken Bake Recipe
Prep time: 10 min
Cook time: 270 min
Total time: 280 min
Yield: 6
Ingredients: 14 serving Herdez Salsa Verde - Mexicana Picante - 2 Tbps (by JENLYNN_73); 16 oz Best Choice Boneless Skinless Chicken Breast (frozen); 1 cup Great Value- Great Northern Bean; 3.5 serving Canned Green Giant Mexicorn (1 can = 3.5 serv.) (by KENCARNACION); 0.25 cup Ancient Harvest Traditional Whole Grain Quinoa 1 serving =.25 cup dry; 84 gram(s) Great Value Reduced Fat Finely Shredded Fiesta Blend Cheese

Minutes to Prepare: 10
Minutes to Cook: 270

Number of Servings: 6

Ingredients

14 serving Herdez Salsa Verde - Mexicana Picante - 2 Tbps (by JENLYNN_73) 16 oz Best Choice Boneless Skinless Chicken Breast (frozen) 1 cup Great Value- Great Northern Bean 3.5 serving Canned, Green Giant Mexicorn (1 can = 3.5 serv.) (by KENCARNACION) 0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 84 gram(s) Great Value Reduced Fat Finely Shredded Fiesta Blend Cheese

Directions

Cook Frozen Chicken Breasts w/ 1 Jar of Herdez Salsa on high for four hours, shred chicken and combine.

Prepare quinoa per package instructions
Combine Shredded Chicken, Prepared Quinoa w/ 1 Can of White Beans and 1 Can of Mexicorn
Season to taste with Cumin and Chili Powder
Place in a foil lined 8x8 pan
Cover with Shredded Cheese and Bake @ 375 Degrees for approximately 15 minutes
Enjoy!

Makes about 6 Fairly Large Servings, ideal for dinner or lunch boxes

Serving Size: Maxes 6 Slices

Number of Servings: 6

Recipe submitted by SparkPeople user LEEAHLOUWHO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 252.8
Total Fat: 4.4 g
Cholesterol: 46.7 mg
Sodium: 1,357.7 mg
Total Carbs: 24.4 g
Dietary Fiber: 3.1 g
Protein: 23.3 g

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