Mexican Chicken Casserole
Ingredients
:
10 oz. boneless, skinless chicken breasts, cooked and diced
12 6-in. corn tortillas, torn into pieces
2 10.7 oz. cans reduced-fat cream of chicken soup
1 10 oz. can Rotel tomatoes
8 oz. Velveeta Light processed cheese
1 bell pepper, chopped
1 onion, chopped
Nonstick cooking spray
Preheat oven to 350° F. In medium saucepan, heat soup, tomatoes and cheese until cheese is melted. Sauté bell pepper and onion in nonstick skillet with 1/4 cup of water or broth until tender. Stir into soup mixture; add chicken and tortillas. Pour into 9×13-inch baking dish coated with cooking spray. Bake 30 minutes. Serves 8.
Nutritional Information: 243 Calories; 7g Fat (24.9% calories from fat); 20g Protein; 26g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 989mg Sodium.



Ingredients:







It was a warm, August day in Raleigh, NC as I sat across a mother of two who was once a college coed in the Sunday school class I taught. It is always a joy to be with my former “girls” and watch as the Lord has made them into Godly women. Anyway, she asked me, “Becky, why don’t you teach a Sunday school class now?” “Well, Steph, I really think I don’t because no one asked.”
The Lord is teaching me a brand new concept. Well, at least it is brand new to me but it is has been around for 1,000s of years. The heart of it comes from the very first beatitudes from Jesus’ Sermon on the Mount. “Blessed are the poor in spirit…” (Matthew 5:6)
One of the devotions I read from is The One Year Book of Christian History by E. Michael and Sharon Rusten where each day tells of an event that happened that day in Christian history. Today’s reading was a writing by Nathan Cole, a farmer and carpenter, that told of his journey to hear the legendary preacher, George Whitefield. Here is just a portion:

