Taco Chicken Bake ---- Serves 4

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Ingredients

  • 8 ounces boneless skinless chicken breast
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup onions
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  • 1.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups chunky marinara sauce
  • 1.50 teaspoons taco seasoning mix
  • 1 teaspoon dried parsley
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced ripe olives
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  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup reduced-fat cheddar cheese
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fat free sour cream

Use imperial measurements

Method

How to make Taco Chicken Bake ---- Serves 4

  • Preheat oven to 350 degrees.
  • Spray an 8-by-8 inch baking dish with olive oil-flavored cooking spray.
  • In a large skillet sprayed with olive oil-flavored cooking spray, brown chicken pieces, onion, and green pepper, stirring occasionally.
  • Stir in tomato sauce, taco seasoning, parsley flakes, and olives.
  • Add corn and noodles.
  • Mix well to combine.
  • Pour mixture into prepared baking dish.
  • Evenly sprinkle Cheddar cheese over top.
  • Bake 20 to 25 minutes.
  • Place on a wire rack and let set 2 to 3 minutes.
  • Cut into 4 pieces. Top each piece with 1 tablespoon sour cream.
  • Hint: 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.
  • Serves 4 - 5 WW points per serving.

(Courtesy of Food.com)