Acapulco Chicken and Rice Recipe

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Ingredients:

Serving

4 -5 boneless skinless chicken breasts
2 (10 1/2 oz) cans cream of chicken soup
3 tbsp butter
3 tbsp flour
1 tsp garlic powder
1/4 cup jalapeno, diced (more if you would like)
4 cups monterey jack cheese, shredded
1 (2 1/2 oz) can olives, sliced

Directions:

Cook the chicken breasts, then cool. Shred into strips and place in the bottom of a 9x13 glass casserole dish.
In a medium saucepan, combine the soup, butter,flour, garlic powder and jalepenos. Heat over medium heat until butter is melted and mixture is smooth.
Pour over the shredded chicken.
Sprinkle the cheese over the top.
Sprinkle with the sliced ollves.
Bake at 350 degrees for 30 minutes or until the cheese in melted.
Let set for 5 minutes and then serve over rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	653.31 Kcal (2735 kJ)
Calories from fat	409.21 Kcal
		% Daily Value*
Total Fat	45.47g	70%
Cholesterol	195.63mg	65%
Sodium	1246.92mg	52%
Potassium	494.9mg	11%
Total Carbs	5.8g	2%
Sugars	1.41g	6%
Dietary Fiber	0.61g	2%
Protein	55.71g	111%
Vitamin C	3.4mg	6%
Vitamin A	1.2mg	41%
Iron	0.3mg	2%
Calcium	907.7mg	91%

Amount Per 100 g
Calories	236.92 Kcal (992 kJ)
Calories from fat	148.4 Kcal
		% Daily Value*
Total Fat	16.49g	70%
Cholesterol	70.94mg	65%
Sodium	452.18mg	52%
Potassium	179.47mg	11%
Total Carbs	2.1g	2%
Sugars	0.51g	6%
Dietary Fiber	0.22g	2%
Protein	20.2g	111%
Vitamin C	1.2mg	6%
Vitamin A	0.4mg	41%
Iron	0.1mg	2%
Calcium	329.2mg	91%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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