Parmessan Chicken & Mexican Casserole

This one is for Kim!

I have 2 mexican casserole. One came from Marie & the other is from Pampered Chef. I like them both equally.

Marie's Casserole (crockpot)
4 chicken breasts
1 can black beans, drained
1 can corn
1 bottle salsa ( I like medium)
1 package cream cheese
Salt & Pepper to taste

Place all ingredients in crockpot, except cream cheese. Cook on high 3 hours. An hour before serving, dice cream cheese and place over chicken mixture, this is when I like to shred the chicken. Cook another hour. Serve over rice. We also have used this on top of chips for nachos, YUMMY!

Mexican Chicken Casserole
This is a microwave recipe. If you have stoneware deep dish baker, comment and I will leave those instructions on here, too!

1 poblano pepper
1 1/2 lb chicken breasts
2 tbsp taco seasoning
1 can black beans, drained and rinsed
1 1/2 cups thick and chunky salsa
4 cups broken tortilla chips
1 cup shreded cheddar and monterey jack cheese blend
juice of 1 lime

emove stem and seeds from poblano pepper. Slice into thin strips. Arrange strips evenly over bottom of baker. Slice chicken. Combine chicken and seasoning mix. Grill on stove until cooked (about 4 minutes on each side), place chicken strips over pepper in baker. Drain and rinse black beans. Stir beans, juice and salsa into chicken. Gently stir in tortilla chips. Grate cheese over baker. Bake at 350 until cheese is melted.

Parmessan Chicken
4-6 chicken breasts
1 cup mayonnaise
1 cup italian seasoned bread crumbs
1 cup shredded parmessan cheese

Dip chicken breasts into mayo, then in bread crumbs mixed with cheese. Lay in baker. Bake at 375 for 20-30 minutes, until thermometer registers 170. Serve with spaghetti noodles and sauce.