1 (3 pound) boneless, skinless chicken breast
1 (3.5 ounce) package cream cheese
1 (14 ounce) can dark-coloured kidney beans
1 (10 ounce) package frozen mixed vegetables, thawed
1 cucumber, cut into 6 wedges
1/2 cup frozen red potatoes
1/2 cup salsa
1/2 cup chopped onion
1 (1 ounce) package taco seasoning mix
1/4 cup chopped fresh parsley
1/4 cup chopped black olives
1 (8 ounce) can diced tomatoes with juice
1 (8 ounce) can tomato paste
1 (8 ounce) package cream cheese, softened
1/4 cup shredded cheese mine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish. Arrange tomato mixture all over the chicken and squish vegetable mixture under the bottom of the dish. Place cucumber in 1 layer. Sprinkle with onion and tomato mixture over top.
Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken has just reached desired internal temperature. Remove chicken from oven and to a platter.
In a medium mixing bowl combine enclosed chopped chicken with cooked broccoli and potatoes. Cover dish and sprinkle with salsa, reduced fat taco seasoning, Parsley, and black olives. Toss to coat and sprinkle cream cheese over chicken. Sprinkle with tomato salad.
In a large bowl combine salsa, sour cream, corn, cream cheese, salsa, cream cheese, Parmesan cheese and egg. Mix together and mix together. Serve chicken and vegetables alongside the chicken in heat over a low heat, drizzling with salad dressing, if desired.