Mexican

Spanish Chicken Bake is for Dinner.

Spanish Chicken Bake takes 15 minutes to prepare.

Spanish Chicken Bake takes 50 minutes to cook.

Spanish Chicken Bake makes 6 servings.

The ingredients for Spanish Chicken Bake are:

3 chicken breast halves, cubed
1.5 cups of rice of your choice
1 can salsa or Rotel
1 can cream of mushroom soup (low fat)
1 red pepper, diced
1 green pepper, diced
1 zucchini, diced
1/2 onion, diced
1 cup green beans, trimmed and cut into 1" pieces
jalapenos (if you like)
1 - 1.5 cups of shredded cheese (I use Kraft's Tex-Mex Light shredded cheese)
chicken broth or water (follow rice instructions, minus about 2 cups or so of water, as there is a lot of liquid in soups, salsa and veggies)

Here is how you make Spanish Chicken Bake:

Preheat oven to 425F.Mix all ingredients (except cheese) together in a medium sized cake pan or casserole dish. Cover tightly (I used aluminium foil). Bake for 45 minutes, or until rice is cooked, stirring every 15 minutes or so.Remove from oven, sprinkle with cheese (you can be more/less generous if you like) and mix in with dish. Fun option: add more on top as well!Pop back in the oven for 5 minutes.Serve with cholula and/or taco sauce. yum!Serving Size:?Makes 6 generous servings

The nutritional information for Spanish Chicken Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 191.0

• Total Fat: 4.8 g
• Cholesterol: 10.0 mg
• Sodium: 789.4 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 3.6 g
• Protein: 18.5 g

Spanish Chicken Bake is Mexican cuisine.