Southwest Chicken Casserole

With a zesty palate of boldly colored vegetables, this simple one-skillet dish is bursting with good-for-you – not to mention great tasting – flavors. Add your favorite taco or chili seasoning to make it as spicy or subtle as you want.

Casey Barber

Southwest Chicken Casserole

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    2 tablespoons canola or vegetable oil 1 cup frozen or fresh corn kernels
    1 pound boneless, skinless chicken breasts, patted dry 1 clove garlic, minced
    1/2 pound sweet potatoes, peeled and diced into 1-inch cubes 1 teaspoon taco or chili seasoning
    1 small red bell pepper, diced 1/2 cup chicken or vegetable broth


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375.

    • 2

      Heat the oil in a deep, heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and cook for about 2-3 minutes per side, just until the chicken is lightly browned. Transfer the chicken to a plate.

    • 3

      Add the sweet potatoes, bell pepper and corn, and cook for 3-4 minutes, stirring occasionally, until the corn has thawed if frozen and the peppers are starting to soften.

    • 4

      Stir in the garlic and taco or chili seasoning and cook for 1 minute more. Add the broth and stir to deglaze the pan and coat the vegetables.

    • 5

      Add the chicken back to the skillet, nestling it into the vegetables. Transfer the pan to the oven and bake for 20-25 minutes until the chicken is fully cooked and the sweet potatoes are tender. Serve immediately.

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