Mexican Casserole

2 c. diced chicken

1/2 tsp. ground cumin

1/2 tsp. ground corriander

2 T. cilantro

1 can black beans (drained)

1 can (4.5 oz) green chilies (drained)

1 can (10 oz) enchilada sauce

8 corn tortillas

2 c. shredded cheese

8 oz. sour cream

Preheat oven to 375. Saute chicken with cumin and corriander. Put into medium bowl. Stir in beans, cilantro, and chilis. Spread 1/2 of the sauce over the bottom of an 11x7 glass baking dish. Place 4 tortillas over the sauce. Spread 1/2 of the chicken mixture over the tortillas and sprinkle with cheese. Repeat the layers (minus the cheese). COVER and bake for 30 minutes. Uncover, sprinkle with cheese, dot with sour cream and cook an additional 5-10 minutes or until cheese melts. Let stand 10 min and serve.

*I found this recipe online when looking for something to use enchilada sauce with (without making actual enchiladas). It was really easy and very yummy. I did not put the sour cream on during the baking process. I also found that it took only a couple minutes for the cheese to melt (not the 5-10 minutes suggested). My family gobbled this up (including my 2 year old).

Parmesan Chicken and Rice Casserole

1 c. chopped onion

2 garlic cloves minced

2- 3 1/2 oz bags boil-in-bag brown rice (cooked)

1/3 c. dry white wine

8 skinless boneless chicken thighs*

1 1/2 tsp. chopped fresh thyme*

1/2 tsp. salt

2 c fat free, less sodium chicken broth

3 Tbsp. whipping cream*

1/3 c. shredded parmesan cheese

Preheat oven to 450. Heat large skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 2 minutes. Add garlic; saute 30 seconds. Remove rice from bags; add to pan. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 9x13 in. baking dish coated with cooking spray. Arrange chicken in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture. Bake at 450 for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

*When I made this: I used fresh rosemary since I grow it in my garden. I also used 3 chicken breasts instead of the thighs, and I used 2% milk instead of the cream (don't use cream much so didn't want to buy a whole thing for a couple Tbsp.)

This recipe was so easy. I will definitely make it again. I'd like to try it with the thyme sometime, but the rosemary tasted great!

Recipe comes from March 2008 issue of Cooking Light Magazine.

Three Cheese Chicken Penne Pasta Bake

1 1/2 c. multigrain penne pasta uncooked (I like SmartChoice)
1 pkg. (9 oz.) fresh spinach leaves
1 lb boneles chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz.) spaghetti sauce
1 can (14 1/2 oz.) diced tomatoes, drained
2 oz. (1/4 pkg) neufchatel cheese (I used cream cheese since I had some on hand)
1 c. mozzarella cheese, divided
2 Tbsp. grated parmesan cheese

Heat oven to 375. Cook pasta, adding spinach to boiling water for last minute of cooking.
Cook chicken and basil in large nonstick skillet on medium-high heat for 3 min. Add sauce and tomatoes; bring to a boil. Simmer 3 min or until chicken is done. Stir in neufchatel cheese. Drain pasta mixture. Return to pan. Stir in chicken mixture and 1/2 c. mozzarella cheese. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 min.

TIP!!! Cook pasta in a large pot so you have enough room for the spinach and later adding the chicken mixture. I would also suggest at least a 2 1/2 qt baking dish (that's what I used and it was pretty full!)

This recipe is from Kraft Food and Family magazine.

Mandi Foster's White Chicken Chili

32 oz chicken stock
3 cans white beans (undrained)
5 c. cooked chicken (rotisserie or boiled)
16 oz salsa
8 oz pepper jack cheese (shredded)
2 tsp ground cumin
2 cloves garlic (minced)
black or white pepper to taste
1/2 c. finely crushed corn chips (optional, if you like your chili thicker)
sour cream (for garnish)

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

*This is a recipe I saw on Rachael Ray's 2009 Top Ten show.   I love this recipe.  The flavor reminds me of a much more complicated tortilla soup recipe a friend makes.  When I made this, I did it on the stove, used boiled chicken, and did not add any pepper or crushed chips.  I did serve it with tortilla chips.  My husband would have preferred it to be thicker, so next time I'll try the crushed chips.  I don't really know if they mean regular corn chips (like Fritos) or tortilla chips.  I never buy Fritos, so I would use crushed tortilla chips instead.

Recipe and photo from http://www.rachaelrayshow.com