Spanish Chicken Bake using Leftover Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spanish Chicken Bake using Leftover Chicken calories by ingredient


Introduction

Make sure your paprika is fresh as it can be bitter if stale. Try to grate the Parmesan with a microplane grated it will make it go further. Make sure your paprika is fresh as it can be bitter if stale. Try to grate the Parmesan with a microplane grated it will make it go further.
Number of Servings: 6

Ingredients

    10 oz Shredded Cooked Chicken Breast (280grams), @ 2 cups
    Instant Potato Mash, 4 serving
    18 Black Olives, Sliced - @ 4 Tablespoons, 4 serving
    4 cups (800 grams)Stewed Tomatoes, Canned, No salt
    6 Bell Peppers, sweet, red, fresh, 6 large, roasted, skinned, seeded and chopped
    1 cup Onions, raw, sliced
    1 tsp Garlic powder
    1 tsp dried Italian herbs or Oregano
    Paprika, 2 tsp
    1 oz (25 grams) Parmesan Cheese, grated
    1 tsp Stevia Sweet Granulated
    1/2 tsp Ground Black Pepper

Directions

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.