Cowboy Bake

Cowboy Bake

1 medium onion, chopped

1 clove garlic, chopped

2 Tbsp. olive oil

2 chicken breasts, cubed or shredded

1 (10 oz.) can diced tomatoes, with juice

1 c. fozen corn (or 1 can of corn)

1 can black beans, rinsed and drained

1 tsp. chili powder

1/2 tsp. salt

1/2 -  1 c. grated cheddar cheese

1 (8.5 oz) package corn-muffin mix

Preheat oven to 350.  Coat a 9 in. pie pan with cooking spray.  In a large skillet, saute onion and garlic in oil for 2 minutes.

Add cubed chicken to the skillet and cook until brown.  Add diced tomatoes, corn, black beans, chili powder, salt, and pepper.  Cook for 10 minutes, stirring occasionally.  Pour into the pie pan.

In a mixing bowl, prepare muffin mix according to package directions.  Spread evenly over chicken mixture, top with cheese, and bake for 30 minutes or until corn-muffin topping is brown and filling is bubbling.

Chicken Curry Casserole

 

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

 

Recipe courtesy of The Cooking Chicks

Chicken and Wild Rice Casserole

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Recipe courtesy of The Cooking Chicks

Chicken-Broccoli-Stuffing Bake

 

Ingredients:

2-4 chicken breasts, cooked and shredded

1 bag (10 oz) of frozen broccoli florets, steamed and drained

1 can Cream of Chicken Soup

1/2 cup milk

1/4 cup mayonnaise

1 cup shredded cheddar cheese

1 tsp lemon juice

salt and pepper, to taste

1 box of chicken flavored stuffing

Directions:

Preheat oven to 350

Lightly grease the bottom of a 9 by 13 dish

In the bottom of dish, arrange the chicken and broccoli

In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed

Add cheese, lemon juice, salt and pepper and stir until cheese is melted

Pour over the chicken and broccoli and set aside

Prepare the stuffing according to directions and sprinkle over all

COVER dish with foil tightly and bake for 45 minutes

Remove the foil and bake additional 10-15 minutes

 

Courtesy of The Cooking Chicks