Chipotle-Chicken Casserole

Spicy seasoned chicken and hash brown potatoes create this easy casserole recipe.



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

Directions
1.
Coat a 2-quart 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 to 8 minutes longer or until potatoes begin to brown. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon 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 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 F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. Makes 4 servings.
Tip
  • To Tote: Prepare casserole as above just before leaving home. Cover tightly with foil; wrap in several layers of newspaper or a heavy towel. Place casserole in an insulated container. Do not hold for longer than 2 hours.
Nutrition information
Per Serving: cal. (kcal) 460, Fat, total (g) 15, chol. (mg) 79, sat. fat (g) 6, carb. (g) 50, fiber (g) 4, pro. (g) 33, vit. A (RE) 278, vit. C (mg) 31, Thiamin (mg) 0, Niacin (mg) 12, sodium (mg) 939, Potassium (mg) 839, calcium (mg) 182, iron (mg) 4, Vegetables () 1, Starch () 3, Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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