Chicken Chilli Smothered Baked Potatoes - cooking recipe

Ingredients

2 grilled chicken breasts
4 baked potatoes
1 grilled ear of corn
1 onion
2 celery ribs
12 ounces Rotel Tomatoes
12 ounces black beans
2 garlic cloves
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup shredded cheese

Preparation

Preheat oven to 350 degrees. Heat oil in cast iron square deep skillet and saute the onion and celery until brown. Move celery and onion to the side making a well - melt butter in the well and add flour until well incorporated and stir in milk until smooth white sauce results.
Mix onion and celery into the white sauce and add the cut corn from the cob, the Rotel tomatoes, diced grilled chicken and the beans. Mix well and then remove the sauce from the pan while you brown the baked potatoes. Add a little oil to the bottom of the cast iron pan, cut the baked potatoes in half lengthwise and place cut side down in the oil. Cook until brown.
Cover the potatoes with the sauce mixture and add garlic and other seasonngs to flavor and then bake in oven for 15 minutes - remove and add cheese to the top and continue to bake until the cheese is well melted and the sauce is bubbly (about 10 minutes).
Serve with chives, sour cream, cilantro, etc.