Chipotle Chicken Casserole - cooking recipe

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)

Preparation

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.