Southwest Chicken & Rice Bake

Ingredients:

- 1 rotisserie chicken, deboned and roughly chopped
- 1 1/2 cups instant white rice, uncooked
- 1 jar (16 oz) mild picante sauce
- 1 can (11 oz) corn and peppers
- 2 cans (10 oz each) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 package (8 oz) Mexican-style shredded cheese, divided
- sour cream (optional)
- tortilla strips (optional)

Directions:

Preheat oven to 400 degrees. Grease a 9x13" baking pan.

Combine all ingredients except the sour cream and tortilla chips in a large bowl, reserving 1 cup of cheese.

Spread mixture evenly into the prepared dish. Sprinkle with reserved cheese.

Bake for 20 minutes until dish is heated through and cheese is melted and bubbly.

Serve topped with sour cream and tortilla strips, if desired.

Slow Cooker Honey Sesame Chicken

Ingredients:

- 3 boneless skinless chicken breasts
- salt and pepper, to taste

- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup diced onion
- 2 tablespoons ketchup
- 1 tablespoons oil (vegetable, olive, or canola oil)
- 2 cloves garlic, minced (or equivalent dried minced garlic)
- 1/4 teaspoon red pepper flakes or ground cayenne pepper, optional

- 4 teaspoons cornstarch, dissolved in 6 tablespoons water

- sesame seeds

Directions:

Lightly season both sides of chicken with salt and pepper to taste. Place chicken in crock pot.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken.

Cook on low for 2-3 hours, or just until chicken is cooked through.

Remove chicken from crock pot; leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and add to sauce in crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.

Cut or shred chicken into bite-sized pieces, then return to crock pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.