INGREDIENTS
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
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 jalapeño pepper, seeded and minced
DIRECTIONS
Preheat oven to 375°
Yield: 6 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 279(30% from fat); FAT 9.3g (sat 3.3g,mono 4.3g,poly 1g); PROTEIN 25.1g; CHOLESTEROL 59mg; CALCIUM 212mg; SODIUM 816mg; FIBER 1.9g; IRON 1.4mg; CARBOHYDRATE 23.9g
Cooking Light, JANUARY 2003 
Heat oil in a large cast-iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot; sauté 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 and jalapeño; bake an additional 5 minutes or until cheese melts.
