1 1/2 pounds boneless chicken breasts, sliced in thick strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 jar Chicken Tonight Cooking Sauce for Chicken — Cacciatore
1 2 1/4-ounce can sliced black olives, drained
1 4-ounce can mild green chilies, drained and chopped
1 9-ounce package frozen corn niblets
1 tablespoon chili powder
1 teaspoon oregano
2 cups crushed tortilla chips
2 cups shredded Cheddar cheese
Servings: 8
1. Preheat oven to 375 degrees F.
2. In a large skillet, thoroughly brown chicken strips in vegetable oil; drain fat. Add garlic and onion; sauté until tender. Add sauce, olives, chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes, stirring occasionally.
3. Spoon mixture into a 13 × 9-inch baking dish. Evenly top casserole with crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until bubbly.
Baking Time: 10 minutes
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 jar Chicken Tonight Cooking Sauce for Chicken — Cacciatore
1 2 1/4-ounce can sliced black olives, drained
1 4-ounce can mild green chilies, drained and chopped
1 9-ounce package frozen corn niblets
1 tablespoon chili powder
1 teaspoon oregano
2 cups crushed tortilla chips
2 cups shredded Cheddar cheese
Servings: 8
1. Preheat oven to 375 degrees F.
2. In a large skillet, thoroughly brown chicken strips in vegetable oil; drain fat. Add garlic and onion; sauté until tender. Add sauce, olives, chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes, stirring occasionally.
3. Spoon mixture into a 13 × 9-inch baking dish. Evenly top casserole with crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until bubbly.
Baking Time: 10 minutes
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