Ingredients

• cooking spray
• 2 ½ cups cooked, diced chicken (chilled or frozen)
• 1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
• 1 (10-oz) can mild diced tomatoes and green chiles (undrained)
• ½ cup corn muffin mix
• ¼ cup light sour cream
• ¼ cup light mayonnaise
• ¼ cup shredded reduced-fat sharp Cheddar cheese

Steps

1. Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.
2. Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.
3. Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.

Ingredients

• 1 (3.4-oz) box instant pistachio pudding mix
• 2 cups reduced-fat milk
• 12 chocolate stick cookies
• large zip-top bag
• 1 cup frozen whipped topping (divided)

Steps

1. Place pudding mix and milk in medium bowl. Whisk 2 minutes; let stand 5 minutes to thicken.
2. Place 8 of the cookies into zip-top bag. Press gently with fingertips to crush cookies into crumbs. Reserve 1 tablespoon of the crumbs for garnish. Divide remaining crumbs evenly into four parfait (or dessert) dishes.
3. Layer the whipped topping and pudding into each dish, beginning and ending with whipped topping. Sprinkle the reserved cookies evenly over each parfait. Place one whole cookie into each parfait. Serve.