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| | Leftover Spanish Chicken
3 cups of sliced cooked chicken
2 large onions, sliced
1 red sweet pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips
1/2 cup of tomato sauce
1 tablespoon of tomato paste
one 16 ounce can of stewed tomatoes
1 teaspoon of salt
1/2 teaspoon of garlic powder
1/4 teaspoon of pepper
10 pitted black olives, sliced
10 pitted green olives, sliced
Preheat oven to 350ºF.
Layer chicken, onions and peppers in greased baking dish.
Combine tomato sauce, tomato paste, tomatoes, salt, garlic powder, and pepper in saucepan. Heat to boiling. Pour sauce over layered chicken and vegetables. Cover and bake for 30 minutes. Uncover casserole, sprinkle with olives, and bake for 15 minutes more. Remove from oven and serve hot. Serves 4 to 6 |
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