Mexican

Pepperjack Cheese Chicken from Cooking Light is for Dinner.

Pepperjack Cheese Chicken from Cooking Light takes 10 minutes to prepare.

Pepperjack Cheese Chicken from Cooking Light takes 35 minutes to cook.

Pepperjack Cheese Chicken from Cooking Light makes 3 servings.

The ingredients for Pepperjack Cheese Chicken from Cooking Light are:

1 lb chicken breast
8 oz Velveeta Pepper jack Cheese, cubed
2 large bell peppers cut into strips
1.5 cups chopped onion
0.75 cups low sodium chicken broth
1 tsp cumin
1 tbsp all-purpose flour
2 cups cooked brown rice

Here is how you make Pepperjack Cheese Chicken from Cooking Light:

Preheat oven to 375. Cut up chicken into strips, place in a coated (with cooking spray) skillet at medium high heat - saute 1 minute. Remove chicken and place into an oven-safe casserole dish.Add onion and pepper strips to skillet. Saute 5 minutes. Stir in flour and cumin, saute 1 minute.Add in chicken broth, stir until smooth. Cook 2 minutes. Add cubed Velveeta, stir until smooth. Remove mixture from heat, stir in chicken and cooked rice. Add the whole mix into the casserole dish. Coat top with shredded cheese. Bake at 375 for 25 minutes. Serving Size: Makes 3 large serings or 6 small servingsNumber of Servings: 3Recipe submitted by SparkPeople user VANCE17.

The nutritional information for Pepperjack Cheese Chicken from Cooking Light is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 673.6

• Total Fat: 24.2 g
• Cholesterol: 166.3 mg
• Sodium: 1,545.1 mg
• Total Carbs: 52.4 g
• Dietary Fiber: 4.0 g
• Protein: 61.8 g

Pepperjack Cheese Chicken from Cooking Light is Mexican cuisine.