Ingredients

• 8 tortillas
• 2 cups cubed cooked chicken
• 1/2 cup uncooked instant rice
• 1 cup (8 ounces) shredded reduced-fat Monterey Jack cheese
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (19-ounce) can enchilada sauce
• 1 cup frozen corn, thawed
• 1 cup salsa
• 2 tablespoons thinly sliced green onions
• sour cream

Directions

* Heat oven to 350 degrees. Spray 9-inch baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2-1/2-inch-wide strips.

* In large bowl, mix chicken, rice, cheese, beans and 1 cup enchilada sauce.

* Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

* Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

Ingredients

• whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley
• For the biscuits:
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

*Source – The Barefoot Contessa

Ingredients

• 1 pound boneless chicken breast cooked and chopped (approximately 4 half breasts)
• 2 cans cream of chicken soup
• 2 cans cream of mushroom soup
• 2 cans water
• 1 box jumbo shells
• 1 (16-ounce) box stove top stuffing
• 1 cup mayonnaise
• Parmesan cheese for topping

Directions

In large bowl, combine soups and 2 cans of water; mix.

Cook shells in 4 quarts of boiling water. While shells are cooking, chop chicken, set aside. Prepare stuffing according to directions on package. Combine chicken, stuffing and mayonnaise. Pour about 2 cups of soup mixture on the bottom of a 9-by-13-inch pan. Stuff the shells with the chicken/stuffing filling. Layer shells in pan (leftover unfilled shells can be placed in between the filled shells). Pour remaining soup mixture over shells. Cover with foil.

Bake at 350 degrees for 45 minutes. Sprinkle with cheese; bake 15 minutes longer.

Ingredients

• 2 cups Diced cooked chicken
• 1 package Herb stuffing mix or Stove-Top with seasoning packet
• 1/2 cup Butter, melted
• 1 cup Celery, chopped
• 1 can Cream of mushroom soup
• 1 cup Chicken broth
• 1 can Cream of chicken soup

Directions

Optional ingredients: Water chestnuts, walnuts or cashews.

In 8 x 8″ casserole dish add melted butter and stuffing mix and stir. Remove and reserve about 1/2 mix for casserole topping. Heat together soups, broth, chicken and celery. Pour over stuffing and then add reserved stuffing mix for topping.
Heat in 350 oven until browned and bubbly.

To Freeze: Freeze in mini loaf pans (about 1 1/2 servings each).

To Serve: Thaw overnight in freezer or remove frozen casserole from loaf pan and place in microwave proof casserole that has been coated with non-stick spray. Thaw on defrost cycle in microwave and then bake at 350 for about 20 minutes–just until hot and bubbly.

Ingredients

• 2 cups biscuit baking mix
• 2/3 cup water
• 3 cups chili with beans
• 1/2 pound hot dogs, sliced
• 2 cups shredded Cheddar cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside.

Spread half of the chili into the bottom of a 1 1/2 quart casserole dish. Make a layer of the hot dogs over the chili. Cover the hot dog layer with cheese, then top with the rest of the chili. On a lightly floured surface, roll out the biscuit dough to 1/4 inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.

Bake for 15 to 25 minutes in the preheated oven, or until the top crust is golden.

Makes 4 servings