| 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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