Ingredients

• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can whole-kernel corn, drained
• 1 small red onion, chopped
• 1 rotisserie chicken or ready-to-eat chicken breasts, skinned, boned and chopped
• 1 cup Italian salad dressing (Krickel recommends Kraft balsamic vinaigrette ) or to taste

Directions

In a bowl, combine beans, corn, red onion and chicken. Toss with enough dressing to lightly coat. Mix vigorously, cover and refrigerate until ready to serve.

If there are non-meat-eaters in your crowd, substitute shrimp or chopped avocado in place of the chicken. If you can wait, the salad is even better the day after you prepare it.

Ingredients

• 1/2 cup plain low-fat yogurt
• 2 tablespoons orange juice
• 1 teaspoon honey or sugar
• 4 teaspoons Dijon-style mustard
• Dash pepper
• 2/3 cup elbow macaroni, cooked
• 1 cup cooked cut green beans
• 5 ounces cooked chicken or ham, cut into bite-size strips (1 cup) or one 6-1/2-ounce can tuna (water pack), drained
• 1/2 cup shredded carrot
• 2 tablespoons sliced green onions

Directions

For dressing, in a large mixing bowl stir together yogurt, orange juice, honey or sugar, mustard, and pepper.
Add cooked macaroni, green beans, chicken or ham, carrot, and green onions. Toss to mix well.
Divide among 3 small airtight containers. Chill at least 8 hours or up to 3 days in the refrigerator.

Makes 3 servings.

Ingredients

• 1 broiler/fryer chicken(about 3 pounds), cut up
• 1/4 to 1/3 cup all purpose flour
• 2 Tablespoons vegetable oil
• 1 1/2 cups long grain rice
• 1 teaspoon salt
• 1 teaspoon poultry seasoning
• 1/2 teaspoon pepper
• 1 cup milk
• 2 1/3 cups water
• Chopped fresh parsley

Directions

Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, salt, poultry seasoning, pepper, milk and water. Pour into a greased 13 inch x 9 inch x 2 inch baking pan. Top with chicken. Cover tightly with foil and bake at 350 for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Yield: 4-6 servings.

Ingredients

• 1 pound dried small white beans
• 8 fresh Anaheim chilies (about 1 pound), see note
• 1/4 cup (1/2 stick) butter
• 2 large onions, chopped
• 1/3 cup all-purpose flour
• 4 cups low-salt chicken broth
• 3 cups half and half
• 4 cups shredded cooked chicken
• 1 tablespoon chili powder
• 1 tablespoon hot pepper sauce
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
• 1 cup sour cream
• Chopped fresh cilantro
• Purchased tomatillo or green chili salsa

Directions

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies. Set aside.

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Melt butter in clean heavy large pot over medium heat. Add onions and saute until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

Note: Also known as California chilies; available at Latin American markets and many supermarkets.

Makes 10 to 12 servings.

Source: The Clarion Ledger – Jackson, Ms

Ingredients

• 8 oz. fresh mushrooms, sliced & divided
• 4 large, skinless, boneless chicken breast
• 2 eggs, beaten
• 1 cup flour
• little oil
• 6 oz. sliced mozzarella cheese
• 3/4 cup chicken broth
• hot rice

Directions

Place half the mushrooms in pan.
Dip chicken into beaten eggs & roll in flour.
Brown on both sides
Place chicken on top of mushrooms
Arrange remaining mushrooms on chicken, top with cheese
Add chicken broth to pan
Bake 350 º covered for 30 . Then uncover for about 5-10 minutes.
Serve over rice