MEXICAN MICROWAVE CHICKEN CASSEROLE

Leftover Mexican Chicken Casserole

Makes a fast and delicious taco filling. Shred chicken, reheat in sauce and serve with shredded lettuce and cheese and a dollop of sour cream.

2 tablespoons butter or margarine

1 large onion, chopped (1 cup)

1 large green pepper, chopped (1 cup)

1 clove garlic, minced

1 can (14.5 ounces) tomato sauce

2 tablespoons flour

1 teaspoon salt or to taste

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground pepper

1 chicken cut in serving pieces

1 can (17-ounces) corn, drained

In 3 to 5-quart microwave-safe utensil, combine butter, onion, pepper and garlic. Cover with plastic wrap; microwave at HIGH (100% power) 3 to 5 minutes or until onion and pepper are tender. Stir in tomato sauce, flour, salt, cumin, oregano and pepper.

Place chicken pieces, bone side up with meatier portions toward outside of utensil, on top of mixture. Cover with wax paper; microwave at HIGH 5 minutes. Reduce power to MEDIUM-HIGH (70% power) and cook 10 minutes per pound. Halfway through cooking time, turn chicken pieces over; re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Remove chicken pieces to serving dish; cover. Add corn to sauce in utensil; cover with plastic wrap. Microwave at HIGH 2 minutes. To serve, pour sauce over chicken.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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