Chicken Tamale Casserole

Chicken Tamale Casserole

Ingredients

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

1/3 cup fat-free milk

1/4 cup egg substitute

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 (14 3/4-ounce) can cream-style corn

1 (8.5-ounce) box corn muffin mix (such as Martha White)

1 (4-ounce) can chopped green chiles, drained

Cooking spray

1 (10-ounce) can red enchilada sauce (such as Old El Paso)

2 cups shredded cooked chicken breast

1/2 cup fat-free sour cream

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

By Fiza Khan

Cider-Glazed Chicken with Browned Butter-Pecan Rice

Cider-Glazed Chicken with Browned Butter-Pecan Rice

Ingredients

1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)

2 tablespoons butter, divided

1 pound chicken breast cutlets (about 4 cutlets)

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1/2 cup refrigerated apple cider

1 teaspoon Dijon mustard

1/4 cup chopped pecans

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

By Fiza Khan