Pizza Casserole

I found this recipe in Parenting Magazine. I always get free French bread from Albertsons's from the coupon at the end of my receipts. This is a good way to use the French bread. It's basically a good recipe for a pizza casserole and you can put whatever you want in it. Make it ahead and let it sit in the fridge.

Make-Ahead Pizza Casserole (edited by Heather)

PREP: 15 minutes
RESTING AND BAKING TIME: About 4 hours
SERVES: 6

What You'll Need:
Cooking spray
1/2 lb shredded mozzarella cheese
1 can of olives
3 medium tomatoes, cored and diced (I used canned since that's what I had.)
(plus whatever else you want on your pizza)
6 cups cubed French or Italian bread (about 1)
5 eggs
1 1/4 cups skim milk
1/2 cup reduced-fat sour cream
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Grated parmesan cheese, optional

1. Spray a 9 by 13-inch baking pan with cooking spray.
2. In a large bowl, toss together the mozzarella, olives, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan.
3. Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.
4. Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.
5. 5. Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35 to 45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired.

Fiesta Chicken with Rice and Beans

I found this recipe in the Albertson's ad. It came from allrecipes.com.

Fiesta Chicken with Rice and Beans

Submitted By: Albertsons
Prep Time: 10 Minutes
Cook Time: 4 Hours

Ready In: 4 Hours 10 Minutes
Servings: 6
"Juicy chicken with a Mexican flair. . .all served with rice and beans."

Ingredients:
1 can (15 ounce) Tomato sauce
2 (14.5 ounce) cans Petite Diced Tomatoes
1 can Mild Green Chilies, undrained (I diced them)
1 cup uncooked long-grain white rice (I used brown rice, of course.)
1 (14 ounce) can chicken broth
1 (15 ounce) can pinto beans, undrained (I cooked some dry pinto beans earlier in the morning then used 2 cups of cooked pinto beans.)
1 pound boneless, skinless chicken thighs or breasts (I chopped the chicken to bite sized pieces)
1 (1 ounce) package chicken taco seasoning mix (I used 1/4 cup of taco seasoning)

Directions:
1. Combine tomatoes, rice, broth, beans, chicken, and seasoning mix in CROCK-POT slow cooker.
2. Cook on LOW setting for 8 hours or on HIGH for 4 hours. Stir before serving.

ALT: Or put in casserole dish and top with foil and bake at 350 degrees for 1 hr, remove the foil then bake for 10-15 minutes.