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Chicken: Chipotle Chicken Casserole




Source of Recipe


toxictink






List of Ingredients



• Nonstick cooking spray
  
• 2 cups frozen or fresh whole kernel corn
  
• 3 cups diced hashbrown potatoes
  
• 1 (14 1/2 ounce) can diced tomatoes with basil, garlic and oregano
  
• 2 chipotle peppers in adobo sauce, chopped
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon dried oregano, crushed
  
• 1 tablespoon olive oil
  
• 4 boneless, skinless chicken breast halves (1 pound)
  
• 1/4 teaspoon chili powder
  
• 1/4 teaspoon ground cumin
  
• 3/4 cup shredded Colby and Monterey Jack cheese (3 ounces)
  






Instructions



1. Coat a 2 quart round casserole with nonstick cooking spray; set aside. Coat an unheated large nonstick skillet with nonstick cooking spray. Heat skillet over medium high heat. Add corn; cook about 5 minutes or until corn begins to lightly brown. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin and the oregano. Remove from heat; transfer mixture to the prepared casserole.
   
2. Wipe skillet clean. Add oil to skillet and heat over medium high heat. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder and 1/4 teaspoon ground cumin. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side). Place chicken on top of potato mixture in casserole.
   
3. Bake, uncovered, in a 375 degree oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese.
   
4. Makes 4 servings