Chipotle-Chicken Casserole

Chipotle-Chicken Casserole
Chipotle-Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    c. whole kernel Corn (frozen or fresh)

  • 3

    c. Hash Brown Potatoes (frozen, diced)

  • 1

    (14-1/2 oz.) can Tomatoes w/basil, garlic and

  • oregano) (diced)

  • 2

    Chipotle Peppers (in adobo sauce) (chopped)

  • 1/2

    tsp. Chili Powder

  • 1/2

    tsp. Cumin (ground)

  • 1/2

    tsp. Oregano (dried, crushed)

  • 1

    Tbsp. Olive Oil

  • 4

    Chicken Breasts Halves (skinless, boneless)

  • 1/4

    tsp. Chili Powder

  • 1/4

    tsp. Cumin (ground)

  • 3/4

    c. Colby & Monterey Jack Cheeses (3 oz.)

  • (shredded)

Directions

Coat a 2-qt round casserole with nonstick spray; set aside. Coat an unheated large nonstick skillet with nonstick 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 5-8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 tsp. chili powder, 1/2 tsp. cumin, and the oregano. Remove from heat; transfer mixture to the prepared casserole. Wipe skillet clean. Add oil to skillet and heat over medium-high heat. Sprinkle chicken evenly with 1/4 tsp. salt, 1/4 tsp. chili powder, and 1/4 tsp. 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. Bake, uncovered, in a 375° oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese.

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