Chipotle Chicken Casserole

• 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)

1. Coat a 2-quart round casserole with nonstick spray; set aside.
2. Coat an unheated large nonstick skillet with nonstick spray.
3. Heat skillet over medium-high heat.
4. Add corn; cook about 5 minutes or until corn begins to lightly brown.
5. Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
6. Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
7. Remove from heat; transfer mixture to the prepared casserole.
8. Wipe skillet clean, add oil to skillet and heat over medium-high heat.
9. Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
10. Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
11. Place chicken on top of potato mixture in casserole.
12. Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
13. Sprinkle with cheese and serve hot.

nonstick cooking spray, kernel corn, potatoes, tomatoes, chiles, chili powder, ground cumin, oregano, olive oil, chicken breast halves, chili powder, ground cumin, colbymonterey jack cheese

Taken from www.food.com/recipe/chipotle-chicken-casserole-257250 (may not work)