Taco Chicken Bake

8 oz skinless and boneless chicken breast cut into 12 pieces
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15 oz) can tomato sauce
1 1/2 teaspoons taco seasoning (I use 1 Tablespoon)
1 teaspoon dried parsley flakes
1/4 cup sliced ripe olives (1 ounce)
1/2 cup frozen whole kernel corn
1 1/2 cups hot cooked noodles, rinsed and drained
1/3 cup shredded reduced fat cheddar cheese (1 1/2 oz)
1/4 cup fat-free sour cream

Preheat oven to 350 F. Spray an 8x8 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 for 20 to 25 minutes. Place baking
dish on wire rack and let set for 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.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/