Rosemary Chicken and Roasted Vegetables Recipe

Ingredients:

1 (3 pound) whole broiler-fryer chicken
1 tablespoon butter, melted
4 medium red potatoes, quartered
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 2-inch pieces
12 small white onions, peeled
1 1/2 teaspoons chopped fresh rosemary leaves
1 cup Swanson® Chicken Stock
1/2 cup orange juice

Directions:

* Brush the chicken with the butter. Place the chicken and vegetables into a roasting pan. Season with the rosemary. Mix the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
* Roast at 375 degrees F for 45 minutes.
* Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the chicken is cooked through.

Mexican Casserole Recipe

Ingredients

2 tablespoons vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
1/4 cup salsa
water as needed
1 cup shredded Mexican-style cheese
1 1/2 cups crushed plain tortilla chips


Directions

* In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
* Preheat oven to 350 degrees F (175 degrees C).
* Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
* Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.