Chipotle Chicken Potato Casserole Recipes

CHIPOTLE CHICKEN CASSEROLE

Chipotle Chicken Casserole image

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

Provided by Tee Lee

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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 1/2 ounce) 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)

Steps:

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 and serve hot.

Nutrition Facts : Calories 515.7, Fat 15.1, SaturatedFat 5.6, Cholesterol 91.4, Sodium 293.8, Carbohydrate 62.9, Fiber 6.4, Sugar 0.2, Protein 37.6

CHICKEN AND POTATO CASSEROLE

Chicken and Potato Casserole image

This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.

Provided by kimw37

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
4 each potatoes, peeled and cubed, or more to taste
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 ½ cups canned chicken, drained
½ cup milk
⅓ cup sour cream
2 tablespoons salted butter, melted
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g

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