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› Southwestern Chicken Casserole
Submitted by:
Zita Wilensky
N.M., Florida
6 to 8 Servings
2 cups Pilgrim's Pride cooked chicken breasts pieces (about 3 to 4 boneless, skinless split breasts, cooked and cut into bite-size pieces)
10 slices (about 1/2-inch thick) white or sourdough bread, crusts removed
1 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1 jar (16 ounces) picante sauce
2 green onions, chopped, including green tops
1 clove garlic, minced
1 can (15 ounces) black beans, drained
1/4 cup diced pepperoni (about 1 ounce)
4 eggs, lightly beaten
2 1/4 cups milk
1 can (4 ounces) diced green chilies
1/4 teaspoon cumin
1/8 teaspoon chili powder
Salt and pepper to taste
Dairy sour cream (optional)
1 can (2 1/4 ounces) sliced black olives (about 1/4-cup), optional
Directions
Chicken may be prepared in advance and refrigerated. Line bottom of 13 x 9 x 2-inch baking dish with 5 slices of the bread. Combine cheddar, jack and mozzarella cheeses; sprinkle half of the cheese mixture over the bread layer. Combine picante sauce, green onions and garlic; pour half this mixture over cheese layer. Top with half of the chicken pieces and half of the black beans; sprinkle evenly with all of pepperoni.
Repeat layers beginning with remaining bread slices, then remaining cheese, picante sauce, chicken and beans. Combine eggs, milk, chilies, cumin, chili powder, salt and pepper. Pour over top. Cover and refrigerate for 4 to 6 hours, or overnight. Bake in preheated oven at 350°F for 55 minutes. To serve, cut into squares and if desired garnish each serving with a dollop of sour cream and an olive slice.
*Note: To serve as an appetizer or party food, let casserole set about 30 minutes after baking, then cut into small servings, about 1 1/2-inch squares. Garnish as above, if desired.
Submitted by:
Barbara Brenton
Naples, Florida
6 Servings
4 Pilgrim’s Pride boneless, skinless split chicken breasts
3 cans (10 ounces each) chicken broth
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
4 medium, fresh jalapeño peppers, seeded, chopped
1 tablespoon chili powder
1 can (16 ounces) tomatoes, undrained, chopped
2 cans (15 ounces each) pinto beans, drained
Salt and pepper
1/4 cup vegetable oil
6 corn tortillas, cut into 1/4 to 1/2-inch strips
3 ounces sharp cheddar cheese, shredded
1/3 cup sour cream
3 tablespoons finely chopped fresh cilantro
Directions:
Place chicken and chicken broth in a Dutch oven or kettle and cook about 20 minutes or until done. Remove chicken from broth to cool; reserve broth. Heat 2 tablespoons oil in a medium skillet. Sauté onion, garlic and jalapeño peppers until tender, stirring occasionally; add chili powder.
To the reserved broth, add sautéed vegetables, tomatoes with juice, beans, salt and pepper. Bring to a boil, then reduce to simmer. Shred or chop cooked chicken and add to soup, simmer 20 minutes. Remove from heat, cool, cover and refrigerate 3 to 4 hours or overnight to blend flavors.
Just before serving, heat 1/4 cup vegetable oil in a skillet until hot, but not smoking. Fry tortilla strips until crisp; drain on paper towels and salt, if desired. Reheat soup.
To serve, divide cheddar cheese and tortilla strips among soup bowls. Ladle soup over them. Garnish each serving with a dollop of sour cream and sprinkle with cilantro. If desired, serve soup and allow guests to add condiments of their choice.
Submitted by:
Karla Vaillancourt
Delray Beach, Florida
4 Servings
4 Pilgrim's Pride boneless chicken breasts
2 ounces olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 can (4 ounces) green chilies, chopped
1 can (14 ounces) plum tomatoes, drained and chopped
1 tablespoon red wine vinegar
4 teaspoons ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
Salt to taste
1 can (15 ounces) black beans, drained and rinsed
4 ounces shredded Monterey Jack cheese
4 ounces shredded cheddar cheese
Directions
In large skillet, sauté chicken breasts in 1 ounce of the olive oil for 2 minutes each side; remove. Add remaining olive oil to skillet and sauté onions, garlic and green chilies. Cook, stirring occasionally until tender, about 5 minutes. Stir in tomatoes, red wine vinegar and all the seasonings. Cover and simmer about 5 minutes. Add black beans and cook 5 minutes more.
Layer chicken breasts in a medium casserole dish. Top with black bean mixture and sprinkle with cheeses. Cover with aluminum foil and bake in a preheated 350°F oven for 30 minutes.
Note: Chicken chunks may be substituted for boneless chicken breasts.
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As always, Pilgrim's Pride is proud to offer the finest, freshest chicken products on the market. We work tirelessly to ensure our products meet the toughest quality standards — those of your family. If you are ever unhappy with any of our products, please let us know by calling our customer relations line at 800-683-1968.
Thanksgiving is a great time of year to stop and count our many blessings. All of us at Pilgrim’s Pride are thankful for the continuing support of our many loyal customers who have come to depend on us for delicious, high-quality chicken. We wish you all a safe and healthy holiday season.
Pilgrim’s Pride • 4845 US Hwy 271 North • Pittsburg, TX 75686
1-800-683-1968 • www.pilgrimspride.com • info@pilgrimspride.com