Chipotle-Chicken Casserole Nonstick cooking spray 2 cups frozen or fresh whole kernel corn 3 cups frozen diced hash brown potatoes 1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano 2 chipotle peppers in adobe sauce, chopped 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crushed 1 tablespoon olive oil 4 skinless, boneless 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)
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. 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. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink. Sprinkle with cheese. **************Hurry! April 15th is almost here. File your Federal taxes FREE with TaxACT. (http://pr.atwola.com/promoclk/100126575x1221653545x1201423923/aol?redir=http:%2F%2Fwww.taxact.com%2F08tax.asp%3Fsc%3D084102950004%26p%3D8 2) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
