Cheesy California Chicken Casserole

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breasts, diced into bite-sized pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups frozen corn
• 1 red pepper, diced
• 1 (14.5-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 cup chicken broth
• 2 cups shredded Mexican cheese blend
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro

Directions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and onion and cook until chicken is cooked through, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add the corn, red pepper, tomatoes, green chiles, chili powder, cumin, oregano, and chicken broth. Simmer for 10 minutes, stirring occasionally.
4. Pour the mixture into the prepared baking dish. Sprinkle the Mexican cheese blend, sour cream and cilantro over the top. Bake for 25 minutes, or until the cheese is melted and bubbly.
5. Serve hot.

Interesting Facts

• This casserole is a great way to use up leftover chicken.
• You can substitute other vegetables such as broccoli, bell peppers, or mushrooms for the red pepper.
• The casserole can be served over rice or noodles.