Taco Chicken Bake
Tex-Mex meets pasta in this tasty casserole.
Yield: Serves 2Ingredients
- 8 oz. skinless boneless chicken breast, cut into 12 pieces
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 3/4 cups chunky tomato sauce
- 1 1/2 tsp. taco seasoning mix
- 1 tsp. dried parsley
- 1/4 cup sliced ripe olives
- 1/2 cup whole kernel corn
- 1 1/2 cups hot cooked noodles, rinsed and drained
- 1/3 cup reduced fat Cheddar cheese, shredded
- 1/4 cup fat-free sour cream
Instructions
- Preheat oven to 350 degrees F
- Spray an 8-inch square baking dish with cooking spray
- In a large skillet sprayed with 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
