Microwave Southwest Chicken Casserole

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

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

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.  Makes 4 servings.