Mexican Chicken Casserole
Recipe By : Nancy Shour
Servings : 8

1 1/2 pounds chicken breast halves -- boned, skinned
1 large onion -- chopped
1 can mild chiles -- diced
1/2 teaspoon garlic powder
1 large can whole tomatoes -- drained and diced
1 can cream of chicken soup
1 cup cheddar cheese -- shredded

Cut the chicken into cubes. Mix up everything else, adding 1/2 cup of the tomato liquid. Pour into a 3 quart casserole dish, and top with more grated cheese if you want.

Bake at 350 for 50-60 minutes.

Serving Ideas : Over rice with green salad