CHIPOTLE CHICKEN & POTATO CASSEROLE

Chipotle Chicken & Potato Casserole image

Check out this Chipotle Chicken & Potato Casserole recipe and wow everyone that comes to the table with the complex flavors of this simple casserole.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 580 mg, Carbohydrate 43 g, Fiber 6 g, Sugar 6 g, Protein 35 g