Cook’s notes: My sweetheart made a huge batch of Mexican-style slow cooker stew with chicken, black beans, corn, red pepper, and cilantro. We had a 4-quart cooking pot full of delicious stew, but there are only two of us in the house. I turned the leftovers into a casserole for a potluck dinner with friends.
Heat oven to 350°F. Coat a 13×9-inch baking dish evenly with cooking spray, then scatter 1.5 cups of crushed tortilla chips evenly on the bottom.
Cook 1 bag frozen brown rice, and spread cooked rice over the tortilla chip pieces.
Spoon leftover chicken and sweet potato stew in a thick layer over the rice.
Sprinkle about 3/4 cup (6 oz.) shredded Mexican cheese over the top.
Bake for 30 minutes. Let stand for 5 minutes before serving.