Chicken Reuben Bake

C h i c k e n

Reuben Bake

Ingredients 1 (16 oz.) jar sauerkraut, rinsed and drained 1 cup thousand island dressing 5 slices swiss cheese 4 chicken breasts, boneless, skinless, split Salt & pepper, to taste

Directions 1. Place sauerkraut and thousand island dressing in Stack Cooker 1¾

Qt. Casserole, stir to combine. 2. Layer swiss cheese over sauerkraut, then top with chicken seasoned with salt and pepper. 3. Cover and microwave on high for 12-14 minutes. 4. Allow to rest for 5 minutes.

C h i c k e n

Tamale Bake

Ingredients 1 (14¾ oz.) can creamed corn 1 (8.5 oz.) box corn muffin mix 1 (4.5 oz.) can chopped green chilis ¼ cup sour cream 1 egg 1 teaspoon ground cumin 1½ cups shredded Mexican blend cheese, divided 2 cups shredded cooked chicken 1 (10 oz.) can red enchilada sauce

Optional toppings: sour cream , diced avocado, diced tomatoes, cilantro

Directions 1. In a large bowl, combine the creamed corn, muffin mix, chilis, sour cream, egg, cumin, and ½ cup of the shredded cheese. Pour into the Stack Cooker 3 Qt. Casserole. 2. Microwave on high for 3-5 minutes. 3. Poke holes all over cornbread with handle of wooden spoon. 4. In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1½ cups of the shredded cheese. 5. Allow to set 5 minutes. 6. Top with choice of toppings.