 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Cooking Light. 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 chopped roasted boneless skinless 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 shredded reduced-fat sharp cheddar cheese |
1 jalapeno pepper, seeded and minced |
Directions:
1. Preheat oven to 375°F.
2. 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.
3. Add chicken and next 7 ingredients (chicken through salt); bring to a boil. Reduce heat, and simmer for 2 minutes.
4. Bake at 375°F for 10 minutes. Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts.
|
|