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Main dishes

Chipotle-Chicken Casserole

Chipotle-Chicken Casserole recipe
Recipe and Photo by: Better Homes and Gardens
A hit of peppers, corn and potatoes make this Chipotle-Chicken Casserole a new Mexican favorite.
20 min
43 min
4 servings

What You Need

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

Make It

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.

Kraft Kitchens Tips

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.
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