Santa Fe Chicken
|Boneless skinless chicken breasts||4 , cubed|
|Green bell pepper||1 , chopped|
|White onion||1 Medium, chopped|
|Cooked white rice||2 Cup (32 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Cream of chicken soup||1 Can (10 oz)|
|Nacho cheese soup||1 Can (10 oz)|
|Tomatoes with green chiles||1 Can (10 oz)|
|Shredded mozzarella cheese||2 Cup (32 tbs) (About 8 Ounce)|
Preheat the oven to 350 degrees.
Brown the chicken with the bell pepper and onion in hot oil in a skillet over medium heat.
Spread the rice evenly in a 9x13 inch baking dish.
Layer the chicken mixture over the rice.
Combine the cans of soup and the tomatoes with green chiles in a large microwave-safe bowl.
Microwave on Medium for 4 to 5 minutes, stirring occasionally.
Spoon the soup mixture evenly over the chicken mixture.
Top with shredded cheese.
Cover tightly with foil.
Bake for 10 to 15 minutes.
Bake until cheese is melted.
Calories 347 Calories from Fat 119
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 77.2 mg25.7%
Sodium 990.1 mg41.3%
Total Carbohydrates 25 g8.4%
Dietary Fiber 1.5 g6%
Sugars 3.8 g
Protein 30 g60.1%
Vitamin A 15% Vitamin C 33.8%
Calcium 20.3% Iron 12.7%
*Based on a 2000 Calorie diet