Recipe: Chicken Fajita Casserole

This simple casserole makes a great potluck recipe. It's got plenty of summer veggies in it - feel free to make your own salsa if you have a ton of tomatoes right now! It's easy and delicious, and will be a hit at your next pot luck.

Chicken Fajita Casserole
(Makes 8-10 potluck servings.)

Ingredients:

2 tsp cooking oil
1 medium size onion, cut into thin strips
1 green bell pepper, cut into thin strips
1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry (or 12 oz fresh spinach, washed, dried, and chopped)
1 lb cooked chicken, shredded
2 garlic cloves, minced
1 tsp chili powder
1 1/2 cups good prepared salsa
4 small (6 inch size) corn tortillas, torn into 1 inch pieces
4 oz shredded Monterrey Jack cheese

Directions:

• Preheat oven to 350 degrees; coat a baking dish with cooking spray.
• Pour oil into large skillet over medium-high heat, then add onion and bell pepper, and cook just until crisp/tender, then stir in the spinach and cook until hot; remove mixture from skillet to a bowl  with a slotted spoon and set aside.
• Add the chicken, garlic, and chili powder to the hot skillet and stir, cooking, just until the chicken is heated through and the garlic is fragrant.
• Spread 1/2 CUP of the salsa evenly into the baking dish.
• Begin the layers:
  Half the torn tortilla pieces
  Half the chicken mixture
  Half the veggie mixture
  Half the remaining salsa
  Half the cheese
• Repeat the layers EXCEPT do not add the remaining cheese
• Cover the baking dish with aluminum foil and bake in preheated oven at 350 degrees for 30 minutes.
• Uncover, sprinkle with remaining cheese, then continue baking UNCOVERED for 5 to 7 minutes or just until the cheese is melted.
• Remove and let stand for at least 10 minutes before serving.

Recipe: Autumn Squash Baked Chicken And Rice

This tasty fall casserole uses yummy fresh fall veggies from the farmer's market or your garden to add a healthy twist to a standard chicken and rice dish. It's a simple dish with mild flavors, so feel free to add some red pepper or a fresh Anaheim if you want to spice it up a little. Otherwise, it's a tasty fall dish for the kids or those who don't like a lot of spice to their food.

Autumn Squash Baked Chicken And Rice
(Serves 4-6)

Ingredients:

 (Photo credit: Darice)

8 free-range chicken drumsticks or thighs (1 1/4 lb), skin removed
2 Tbsp olive oil
1 package (6 oz) long-grain and wild rice mix
1 small butternut squash, peeled and cut in 1 inch cubes
1 medium zucchini, cut in half lengthwise, then cut crosswise into 1 inch slices
1 medium red bell pepper, cut into 1 inch pieces
2 cups water
1/2 cup freshly grated Parmesan cheese

Directions:

1. Heat oven to 425 degrees and grease a 9x13 baking pan.
2. Heat oil in large skillet over medium-high heat; when hot add chicken, cook about 3 minutes, turn and cook 3 more minutes, or until chicken is browned slightly. Remove chicken from skillet and set aside.
3. Put rice, contents of seasoning packet, squash, zucchini and bell pepper in baking pan.
4. Turn heat on under skillet, add water and bring to boiling, then pour the hot water over rice and veggies in baking pan and stir to mix.
5. Add the cheese and stir, then arrange the chicken on top of the rice mixture. 
6. Cover pan with foil and bake 25 to 30 minutes or until rice absorbs the liquid and is tender and chicken is no longer pink at all.
7. Remove and let sit for 3 minutes, then take off foil and serve hot.