Fair warning: This makes a LOT! If you have a big family or are going to a pot-luck then this dish is for YOU! If you have a smaller family like me, then you could make it and split it into two casseroles. Freeze one for later when you need a quick dinner in a hurry. I did not think ahead when making this so we'll be eating off of this for a few days. Good thing IT Guy liked leftovers! As we were eating this, I thought this would be great wrapped in a burrito! Another option for the leftovers! Yay for leftovers!! (Sidenote: Thanks to an eagle-eyed fan...Hi Susan!...this recipe is gluten free!!)
Cheesy Chicken Chipotle Casserole
3 chicken skinless chicken breasts – cubed
1 medium onion – diced
1 – 2 cloves garlic – minced
1 14-ounce can diced tomatoes
2 – 3 chipotle peppers in Adobo sauce
2 cups frozen corn
2 cups cooked rice
1 cup chicken stock
Salt and pepper
2 cups grated cheddar/jack cheese
In a food processor, pulse tomatoes and chipotle peppers until well blended but NOT pureed.
Cube chicken into bite sized pieces. In a large skillet, drizzle some olive oil then add chicken. Cook until done. Remove chicken to a plate.
In the same skillet, sauté onion and garlic in a little olive oil for a few minutes.
Add tomato/chipotle blend and corn. Stir in rice then pour in the chicken stock. Stir to combine. Add chicken. Salt and pepper to taste.
Pour into a large, greased casserole dish. Cover with foil and bake for 20 minutes at 350 degrees. After 20 minutes, remove foil, add grated cheese then cover with foil again and cook for another 10 – 15 minutes until hot and bubbly.