Microwave Southwest Potato and Chicken Casserole

United States Potato Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 18 mins


1pound boneless skinless chicken breasts, cut into 1/2-inch strips
1large tomato, diced (about 1 1/4 cups)
1 1/2tablespoons all-purpose flour
2teaspoons chili powder
1teaspoon ground cumin
1/2teaspoon garlic powder
1/2teaspoon salt
1/4teaspoon ground black pepper
1pound Yukon Gold potatoes (about 4 medium), thinly sliced
3/4cup shredded low-fat cheddar


  1. Mix the chicken, tomatoes, flour, chili powder, cumin, garlic powder, salt and pepper in an 8-inch square microwave-safe baking dish until the chicken strips are well coated. Lay the sliced potatoes over the chicken mixture in a single layer, leaving no gaps or holes. Sprinkle the cheese evenly over the potatoes. Cover with a lid or seal with plastic wrap. Microwave on HIGH for 16 minutes or until the potatoes are tender when pierced with a fork and the chicken is cooked through. Let stand for 2 minutes, then use oven mitts or hot pads to transfer the baking dish from the microwave; use tongs to peel back any plastic wrap. 

Nutritional Info *per serving

  • Calories 295
  • Fat 4g
  • Cholesterol 70mg
  • Sodium 518mg
  • Potassium 880mg
  • Carbohydrate 30g
  • Fiber 3g
  • Protein 35g