Chipotle Chicken Casserole

A one-pot, family-style meal with smoky chipotle flavor. Yet to try, posted for safekeeping. From lifestyle.msn.com .

• Ready In: 40 mins
• Serves: 4

Ingredients

•  nonstick cooking spray
• 2  cups frozen whole kernel corn or 2  cups  fresh whole kernel corn
• 3  cups frozen cubed hash brown potatoes
• 1 (14 1/2ounce) can diced tomatoes with basil oregano and garlic
• 2  chipotle chiles in adobo, chopped
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon dried oregano, crushed
• 1  tablespoon olive oil
• 4 (4 -6 ounce)  boneless skinless chicken breast halves
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon ground cumin
• 3⁄4 cup colby-monterey jack cheese, shredded (3 ounces)

Directions

1. Coat a 2-quart round casserole with nonstick spray; set aside.
2. Coat an unheated large nonstick skillet with nonstick spray.
3. Heat skillet over medium-high heat.
4. Add corn; cook about 5 minutes or until corn begins to lightly brown.
5. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
6. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
7. Remove from heat; transfer mixture to the prepared casserole.
8. Wipe skillet clean, add oil to skillet and heat over medium-high heat.
9. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
10. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
11. Place chicken on top of potato mixture in casserole.
12. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
13. Sprinkle with cheese and serve hot.