Chicken Tortilla Chip Casserole



      • 4 to 5
        cups chicken, cooked and chopped

      • 1 cup
        green onion, chopped (can use regular onion)

      • 1 cup
        green pepper, chopped

      • 2
        tablespoons oil

      • 1 (14.5
        ounce) can diced tomatoes, undrained

      • 1 (10.5
        ounce) can Cream of Celery soup

      • 1 (10.5
        ounce) can Cream of Chicken soup

      • 1 (4
        ounce) can green chilies, drained

      • 1/2
        teaspoon chili powder

      • 1/2
        teaspoon garlic powder

      • 1/2
        teaspoon black pepper

      • 1/2
        teaspoon salt

      • 1/2
        teaspoon cumin

      • 3 to 4
        cups crushed tortilla chips

      • 2 cups
        shredded Mexican style cheese or cheese of your choice

      In a
      large skillet, cook the green pepper and onion in the oil.

      Add the
      tomatoes, celery soup, chicken soup, green chilies, chili powder, garlic powder,
      pepper, salt and cumin to the skillet. Mix well with a spoon and simmer about
      10 minutes.

      Add a layer of crushed tortilla chips to a 9 x 13 baking
      dish. Next, add a layer of chicken and cover with half the soup mixture
      from your skillet. Then sprinkle 1 cup of the shredded cheese. Add
      another layer of chips, chicken, and the rest of the soup mixtures.

      in a preheated 350 degree oven for 20 to 25 minutes. Remove and add
      remaining cup of cheese. Return to oven for about 5 minutes or long
      enough to melt the cheese on top of the casserole dish.

      Makes 10 to 12

      *You can add some cayenne or hot sauce to this casserole to spice it up. You could also serve with a dollop of sour cream on top, chopped tomatoes,
      olives, etc. This makes a great dish for company and you can use your
      imagination and add other ingredients, too.