Spanish

Spanish Chicken Bake using Leftover Chicken is for Dinner.

Spanish Chicken Bake using Leftover Chicken takes 30 minutes to prepare.

Spanish Chicken Bake using Leftover Chicken takes 45 minutes to cook.

Spanish Chicken Bake using Leftover Chicken makes 6 servings.

The ingredients for Spanish Chicken Bake using Leftover Chicken are:

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

Here is how you make Spanish Chicken Bake using Leftover Chicken:

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: 6Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Spanish Chicken Bake using Leftover Chicken is:

• 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

Spanish Chicken Bake using Leftover Chicken is Spanish cuisine.