Sunday, August 22, 2010

Nacho Chicken Casserole

1 medium green sweet pepper, chopped
1 medium onion, chopped
2 tsp. chili powder
1/2 tsp. ground cumin
1 can (10 oz.) diced tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
3 c. cubed cooked chicken
3 c. crushed tortilla chips
2 c. shredded cheese

In a large skillet, cook pepper, onion, chili powder, and cumin in hot oil until vegetables are tender. Remove from heat and stir in soups and tomatoes. To assemble, sprinkle 1 1/2 c. crushed tortilla chips over bottom of 2 1/2- to 3-quart baking dish. Top with half of the chicken, half of soup mixture, half of cheese, and half of the crushed chips. Repeat until all layered. Bake at 350 degrees for 35 minutes or until bubbly around edges. Sprinkle with remaining cheese and top with more tortilla chips. Top to your liking with sour cream, guacamole, olives, tomatoes, or green onions.

Notes: We got this recipe from the Recipes and Remembrances cook book that we have been using a lot recently. (There are lots more recipes to try, too.) I was a little surprised that the chips were still crunchy after baking.

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