Cowboy Chicken Chili Casserole
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil over medium high heat in a large pot. Add ground chicken and use the back of a spoon to break up into smaller pieces as the ground chicken browns. Sprinkle with onion powder, garlic powder, cumin, 1 Tbsp (15 mL) oregano and 1 Tbsp (15 mL) chili powder and continue to sauté for 5 minutes, stirring often.
Stir in the can of beans, salsa, tomato paste and water. Mix well and cover. Bring to a boil, reduce heat to low and simmer for 10 minutes.
Slice potatoes leaving skin on for extra fibre and nutrients. Set aside.
Grate mozzarella cheese and set aside.
Spray crock of a slow cooker with vegetable cooking spray. To assemble casserole place two cups (500 mL) chicken chili on bottom of crock followed by a layer of half of the sliced potatoes, 2 cups (500 mL) chili, one cup (250 mL) grated cheese, the remaining sliced potatoes, 2 cups (500 mL) chili finishing with the last cup (250 mL) of cheese. Smooth down the layers as you go. Sprinkle the top with remaining oregano and chili powder. Cover and cook on low heat for 6-8 hours until potatoes are tender and dish is beginning to brown on top.
|Per 250 g serving||Amount|
|Saturated Fat||3 g|
|Per 250 g serving||% Daily Value|