Microwave Southwest Potato and Chicken Casserole
United States Potato Board
- Yield: 4 servings
- Prep: 15 mins
- Cook: 18 mins
Ingredients
- 1pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1large tomato, diced (about 1 1/4 cups)
- 1 1/2tablespoons all-purpose flour
- 2teaspoons chili powder
- 1teaspoon ground cumin
- 1/2teaspoon garlic powder
- 1/2teaspoon salt
- 1/4teaspoon ground black pepper
- 1pound Yukon Gold potatoes (about 4 medium), thinly sliced
- 3/4cup shredded low-fat cheddar
Instructions
- 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.
Recipe courtesy of the United States Potato Board
Nutritional Info *per serving
- Calories 295
- Fat 4g
- Cholesterol 70mg
- Sodium 518mg
- Potassium 880mg
- Carbohydrate 30g
- Fiber 3g
- Protein 35g