Sante Fe Chicken Casserole

Prep Time   15 mins Total Time 40 mins servings 6 servings

Santa Fe Chicken Casserole
3 cups shredded cooked chicken breasts
1 can(15 oz.)black beans, rinsed
1 can(14.5 oz.) no-salt-added diced tomatoes, drained
2 green onions, sliced
1 tub(10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 flour tortillas (6 inch)
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions:   Heat oven to 375ºF. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly. Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover. Bake 20 min. or until heated through; uncover.
Bake 5 min. or until cheese is golden brown.


Tuscan Style Pasta with Arugula
I am using most of what I have purchased from the ITALIAN DAYS @ Publix that I purchased last week.  Making this meal to feed 8, (my family of 4 and a bit for left overs) less the $5.00

Tuscan-Style Pasta with Arugula
A simple, wholesome pasta dish made with whole wheat pasta, cannelini beans, arugula and tomatoes plus shredded Parmesan cheese Recipe concept developed by The Culinary Institute of America.

Hands On: 40 minutes   |  Total: 40 minutes   |  Makes: 8 servings (about 1-3/4 cups each)
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped yellow bell pepper (1 cup = about 1 large)
  • 1 tablespoon minced garlic
  • 1 can (28 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (15 oz each) cannellini beans, drained, rinsed
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pkg (16 oz each) dry whole wheat rotini, uncooked
  • 2 bags (5 oz each) baby arugula or baby spinach
  • 1/2 cup shredded Parmesan cheese
  1. Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until starting to brown, stirring occasionally. Add yellow pepper and garlic; cook 2 to 3 minutes or until pepper is crisp-tender, stirring occasionally.
  2. Add undrained tomatoes, beans, vinegar, salt and red pepper. Bring to a boil, reduce heat to medium and simmer uncovered 10 minutes or until sauce thickens.
  3. Meanwhile, prepare pasta according to package directions, omitting salt. About 1 minute before pasta is done, add arugula or spinach. Drain pasta and arugula and return to pasta pan.
  4. Add tomato-bean mixture to pasta; toss together. Serve topped with cheese.

I'll let you know how my family likes this, looks YUMMY!!! 

I substitued arugula and added zuchinni.   I had it in the fridge and needed to cook it.  Glad I did because it made this dish very delightful!!!   We loved it and will make it again  :)