Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 1/2 tablespoons olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped carrot
- 4 cups chopped roasted skinless, boneless chicken breasts (about 4 breasts)
- 3 1/2 cups frozen hash browns
- 3/4 cup water
- 1/2 cup barbecue sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 cup (4ounces) shredded reduced-fat sharp Cheddar cheese
- 1 jalapeño pepper, seeded and minced
Directions[]
- Preheat oven to 375°.
- Heat oil in a large cast iron or heavy skillet over high heat.
- Add onion, celery, bell pepper, and carrot; sauté 1 1/2 minutes.
- Add chicken and next 7 ingredients; bring to a boil.
- Reduce heat, and simmer 2 minutes.
- Bake at 375° for 10 minutes.
- Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.
Yield: 6 servings (serving size: 1 cup)