Check out this Chipotle Chicken & Potato Casserole recipe and wow everyone that comes to the table with the complex flavors of this simple casserole.
What You Need
Original recipe yields 4 servings
2 cups frozen corn
3 cups ORE-IDA Diced Hash Brown Potatoes, thawed
1 can (14-1/2-oz.) diced tomatoes with basil, garlic and oregano, undrained
2 canned chipotle peppers in adobo sauce, chopped
1/2 tsp. dried oregano leaves
1-1/2 tsp. chili powder, divided
1 Tbsp. olive oil
4 small boneless skinless chicken breasts (1 lb.)
3/4 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Heat oven to 375°F.
Cook corn in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently. Add potatoes; cook and stir 5 to 8 min. or until lightly browned. Stir in tomatoes, peppers, oregano and 1 tsp. chili powder. Spoon into 2-qt. casserole sprayed with cooking spray.
Wipe skillet clean. Heat oil in same skillet. Sprinkle chicken with remaining chili powder; cook 3 min. on each side or until evenly browned on both sides. Place over potato mixture.
Bake 20 min. or until potato mixture is heated through and chicken is done (165°F). Sprinkle with cheese.
Prepare and bake casserole as directed 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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.