Chicken Tamale Casserole

This dish has gotten rave reviews every time I have made it.  It is easy to make for a crowd and also heats up well as leftovers.  Thanks to Kari for this great recipe!

Ingredients:

3 C shredded Mexican-blend cheese
1 egg
1 tsp cumin
1/8 tsp crushed red pepper
1 can (14.5 oz) creamed corn
1 box Jiffy corn bread mix
2 cans (4 oz each) chopped green chilies
2 cans (10 oz each) enchilada sauce
2 1/2 lbs. chicken breast, grilled and shredded
1 bell pepper, diced
sour cream, tomatoes, and other desired toppings

Directions:
1.) Cook and shred chicken.
2.) Preheat oven to 400 F.
3.) Combine 1 C cheese, egg, cumin, crushed red pepper, creamed corn, Jiffy, and green chilies.
4.) Pour into a greased 9x13" pan.
5.) Bake for 15 minutes.
6.) Place chicken and bell pepper on top of the baked corn.
7.) Pour enchilada sauce on top of the entire dish.
8.) Spread remaining 2 C cheese over the top.
9.) Bake an additional 15 minutes, or until cheese is melted.
10.) Serve with desired toppings.

Serves 8-10.

Swag Bars

These are a delicious snack or dessert.  I believe it is a Cooking Light recipe.

Ingredients:

1 3/4 C creamy peanut butter
3/4 C sugar
3/4 C light corn syrup
1 1/2 C (6 ounces) chopped, dry-roasted peanuts
3 1/2 C (4 ounces) crushed Total cereal
1/3 C chocolate chips

Directions:
1.) Combine peanut butter, sugar, and corn syrup in saucepan.
2.) Mix and heat over medium-high heat.
3.) Stir constantly until mixture begins to boil (about 4 minutes).
4.) Remove from heat.
5.) Stir in peanuts and Total.
6.) Evenly spread mixture into a greased 9x13" pan.
7.) Melt chocolate (10 seconds at a time in microwave).
8.) Drizzle chocolate on top of bars.
9.) Score into 36 bars while warm.

Makes 36 small bars.