Southwest Chicken and Potato Casserole
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1 large tomato, diced (about 1-1/4 cups)
1-1/2 Tbsp. all-purpose flour
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 lb. potatoes (3 to 4 medium), thinly sliced
3/4 cup shredded Cheddar cheese |
Mix chicken, tomato, 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 sliced potatoes over chicken mixture in a single layer, leaving no gaps or holes. Sprinkle cheese evenly over potatoes. Cover with a lid or seal with microwave-safe plastic wrap. Microwave on HIGH for 16 minutes or until potatoes are tender when pierced with a fork and chicken is cooked through. Let stand for 2 minutes then use oven mitts or hot pads to transfer baking dish from microwave; use tongs to peel back any plastic wrap. Makes four servings.
