DCB Recipe #1: Cream Cheese Chicken Chili

I love Pampered Chef and have accumulated quite a few of their kitchen cooking tools. Their Deep Covered Baker (DCB) is amazing! It is a stoneware piece that can help you whip up dinner in minutes in the microwave or traditional oven. I'm challenging myself to cook in mine at least once a week in 2012, so I'll be sharing 52 recipes with you! Don't have a DCB? Don't worry, you could easily adapt any of these recipes for traditional cooking methods...or you could always host a Pampered Chef party and earn one, that's how I got mine!

Cream Cheese Chicken Chili

1 can black beans, drained and rinsed
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese, cut into cubes
1lb. chicken breasts or tenders

Season chicken with salt and pepper. Place in DCB, cover, and microwave for 6-8 minutes, until fully cooked. Remove from microwave and shred chicken, leaving it in the bottom of the DCB.

Pour can of corn (undrained), rotel (undrained), and black beans on top of chicken. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and microwave for an additional 8 minutes.

Stir to combine cream cheese into chili. Serve with baked Scoops and garnish with cheese and sour cream, if desired.

Rather make this in a crockpot? A crockpot version, its the recipe that I adapted this from, can be found here.