| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry, Sauces | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Boneless chicken breasts, sliced in thick strips |
| 1 | tb | Vegetable oil |
| 2 | Cloves garlic, minced | |
| 1 | md | Onion, chopped |
| 1 | Jar Chicken Tonight Cooking Sauce for Chicken Cacciatore | |
| 1 | cn | (2 1/4 oz.) sliced black olives, drained |
| 4 | oz | Mild green chilies, drained and chopped |
| 9 | oz | Frozen corn niblets |
| 1 | tb | Chili powder |
| 1 | ts | Oregano |
| 2 | c | Crushed tortilla chips |
| 2 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Preheat oven to 375 degrees F. In a large skillet, thoroughly brown chicken strips in vegetable oil; drain fat. Add garlic and onion; saut. until tender. Add sauce, olives, chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes, stirring occasionally. Spoon mixture into a 13 x 9-inch baking dish. Evenly top casserole with crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until bubbly. Posted to MM-Recipes Digest V3 #280 Date: Sun, 13 Oct 1996 08:30:39 +0000 From: ray.watson@ukonline.co.uk
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