Thursday, July 22, 2010
Monterey Chicken Tortilla Casserole
1 1/2 cup coarsely crumbled tortilla chips or Dorito Chips
5-6 chicken breasts diced and cooked
1 can 15oz corn (optional)
1 can black beans
3/4 cup Old El Paso Salsa
1/2 can of Campbells cream of chicken soup
1/2 can of Campbells cheese soup
1/2 cup sliced pitted ripe olive
1 cup shredded Cheddar cheese
Chopped green or red pepper
Ad the crumbled chips to the bottome of a 13x9 casserole dish.
Combine the soups, salsa, corn, beans, chicken together. Salt and Pepper to taste. Pour over chips, then top with cheese and olives.
Bake at 350°F. for 45 minutes or until the mixture is hot and bubbling. Top with the pepper (optional). Serve with the chips.