Microwave Southwest Chicken Casserole
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 large tomato, diced (about 1 1/4 cups)
1 1/2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound Yukon Gold potatoes (about 4 medium), thinly sliced
3/4 cup shredded low-fat Cheddar
Directions
Mix the chicken, tomatoes, flour, chili powder, cumin, garlic powder, salt, and pepper in an 8-inch square microwave-safe baking dish until the chicken strips are well coated. Lay the sliced potatoes over the chicken mixture in a single layer, leaving no gaps or holes. Sprinkle the cheese evenly over the potatoes. Cover with a lid or seal with plastic wrap.
Microwave on HIGH for 16 minutes or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Let stand for 2 minutes, then use oven mitts or hot pads to transfer the baking dish from the microwave; use tongs to peel back any plastic wrap. Makes 4 servings.
4 Servings
Brought to you by the U.S. Potato Board
