Yield: 6    Cooking/Prep: 30 minutes

I used the food processor to grind up the first 4 ingredients (onion through carrot).  That way the kids don't grumble about the ingredients and it's faster than chopping.  This was super easy and everyone really loved this dish.

 

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 roasted skinless, boneless chicken breasts (about 4 breasts)

3 1/2 cups frozen hash browns (I use Ore-Ida shredded potatoes)

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 (4 ounces)  shredded reduced-fat sharp cheddar cheese

1. Preheat over to 375 degrees

2. Heat oil in a large cast- iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot, saute 1 1/2 minutes. Add chicken and next 7 ingredients (chicken through salt); bring to a boil. Reduce heat, and simmer for 2 minutes. Bake at 375 for 10 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

 

1 cup=

Fat 9.3g          Carbohydrates 23.9g

Protein 25.1g   Fiber 1.9g

Inspired from a Cooking Light recipe