QCSAHP - Santa Fe Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 449.2
  • Total Fat: 7.8 g
  • Cholesterol: 83.3 mg
  • Sodium: 766.7 mg
  • Total Carbs: 52.3 g
  • Dietary Fiber: 13.7 g
  • Protein: 43.7 g

View full nutritional breakdown of QCSAHP - Santa Fe Chicken calories by ingredient
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Number of Servings: 4


    1 1/2 cup Chicken Breast cooked, chopped
    7 1/2 oz Corn, whole kernel drained
    7 1/2 oz Beans, Black drained / rinsed
    7 1/2 oz Peas, Black-eyed drained
    7 1/2 oz Beans, Pinto drained
    6 oz RoTel
    7 1/2 oz Picante Sauce
    1/2 tablespoons Chili powder
    1 teaspoon cumin, ground
    1/2 cup Cheese, cheddar, shredded


To Prepare for Group:
1. In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce
2. Add the chili powder and cumin, stirring until evenly mixed.
3. Put mixture in one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.

Cooking Day:
1. Thaw both bags
2. Pour the bag of chicken mixture into a spray treated 9" X 13" pan.
3. Cover with foil and bake for 30 minutes at 350 degrees or unti heated through.
4. Remove foil
5. Top with shredded cheese. Bake an additonal 10 minutes or until the cheese is melted

Note: This dish is very healthy with lots of fiber and lower in fats that many other casseroles.
It tastes great served over brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.

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