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Snappy Southwest Chicken Recipe
|Canned tomatoes and green chilies||20 Ounce (2 Can)|
|Diced zucchini||1 Cup (16 tbs)|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
|French fried onions||1 1⁄3 Cup (21.33 tbs), divided|
Serving size: Complete recipe
Calories 508 Calories from Fat 247
% Daily Value*
Total Fat 27 g42.3%
Saturated Fat 0.11 g0.54%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2329.9 mg97.1%
Total Carbohydrates 60 g20.2%
Dietary Fiber 10.1 g40.4%
Sugars 13.3 g
Protein 11 g21.6%
Vitamin A 49.2% Vitamin C 100.7%
Calcium 17.9% Iron 14.1%
*Based on a 2000 Calorie diet
Combine tomatoes and green chilies, zucchini, corn, chili powder and 2/3 cup French Fried Onions in 2-quart oblong baking dish.
Arrange chicken over tomato mixture.
Spoon a few tablespoons of mixture over chicken.
Bake, uncovered, 30 minutes or until chicken is no longer pink in center.
Stir vegetables around chicken.
Sprinkle chicken with remaining 2/3 cup onions.
Bake 1 minute or until onions are golden.