Mexican Chicken And Vegetable Casserole

[Mtndog]

i adapted this from the recipe at Eepicurious

Mexican Chicken and Vegetable Casserole

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon cinnamon

2 teaspoons white-wine vinegar

3 garlic cloves

3 tablespoons vegetable oil

4 chicken breasts

1 cup Gluten free pantry cornbread mix

1 large onion, sliced thin

2 jars Green Mtn Gringo Roasted Garlic salsa

1 zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces

2 red bell peppers, cut into 1/2-inch pieces

1 cup Trader Joe's roasted corn

1 cup coarsely grated Monterey Jack

In a small bowl whisk together the gluten-free pantry cornbread mix, cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it in a pan on medium high heat turning it once.

While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the salsa, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the bell pepper, the corn, the salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.

In a large casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is brown and bubbling.

A little spicy, but not bad. If you want it less spicy, use tomatoes instead of salsa. More spicy, you can add jalapeno peppers.

It was yummy