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Nacho Chicken
Source: dLife

Mexican style chicken and potato dish.

Rating:
Prep Time: 10 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 273.0
Total Carbs 30.3 g
Dietary Fiber 5.9 g
Sugars 6.6 g
Total Fat 9.7 g
Saturated Fat 4.6 g
Unsaturated Fat 0.9 g
Potassium 595.3 mg
Protein 26.0 g
Sodium 806.2 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat the oven to 350 degrees.
  2. Sauté the onion and green pepper for 5 minutes in skillet sprayed with olive oil flavored cooking spray.
  3. Stir in the chicken, tomato sauce, and taco seasoning, and continue simmering for 2 to 3 minutes.
  4. Spread mixture into an 8-by-8-inch baking dish sprayed with olive oil-flavored cooking spray.
  5. Layer the potatoes and kidney beans on top of the mixture in the baking dish.
  6. In a mixing bowl, combine the tomato soup, salsa, and parsley flakes. Spoon the mixture evenly over the top of the chicken mixture.
  7. Bake for 30 minutes, then sprinkle with Cheddar cheese.
  8. Continue to bake for 10 to 15 minutes or until the cheese melts.
  9. Remove from oven and let set for 5 minutes before cutting into 6 separate servings.

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