Last year's Cookie Boothing with my granddaughter ended up being 4 weekdays and all weekend all through the several weeks of boothing. That was a lot of cooking and packing it up to eat between after-school pickup and the booth. This year the Cookie Mom has limited weeknight boothing to 2 days a week due to her personal schedule and I am very grateful. However, while I'm not entirely sure how many weeks cookie boothing lasts, I am planning ahead for 6 weeks which is 12 Make Ahead meals stock-piled into my freezer. I had some leftover rotisserie chicken as well as one baked chicken breast, so I cut it all up and had enough to make two batches of this recipe. It calls for shredded cheese on top, but my daughter has a dairy allergy, so I made 3, 8 X 8 casseroles and 3 deli-container individual portions for her without the cheese topping.
Ingredients
2 cups cut-up cooked chicken
2 cups pre-cooked rice (I used the Trader Joes Cilantro Lime this time)
1 can corn, drained
2 cans black beans, drained and rinsed
1 can diced tomatoes with green chiles, undrained
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. sea salt
1/2 tsp. ground black pepper
1 cup shredded cheese
(You can also add salsa or sour cream to the filling, if baking right away and not freezing, crumbled tortilla chips before the cheese adds a nice crunch, and things like fresh jalapenos and cilantro for garnishment when serving can customize it even more)
Directions
1. Mix chicken, rice, corn, beans, tomatoes and spices altogether in a large bowl.
2. Spread mixture into your baking dish (as stated above, I used two 8X8 square aluminum baking pans, but one 9X13 will work too.) and top with shredded cheese.
3. Cover with foil. At this point, I slid my pan into a gallon ziploc bag and labeled it for freezing.
4. If baking right after preparation, pre-heat oven to 350° and bake for 20-25 minutes. If freezing first, remove from freezer and defrost then bake for 25-30 minutes
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