CHILI-CHICKEN CASSEROLE
May be doubled or tripled.

4 oz tortilla chips, slightly crushed
1 1/2 lbs boneless chicken breast, cubed
1 onion, diced
2 garlic cloves, minced
2 tbsp olive oil
1 can tomato sauce
1 can corn, drained
1 can red kidney beans, drained
1/2 cup each sliced seedless black and green olives
3 tbsp chili powder or to taste
1/4 tsp crushed red pepper (optional)
1 tbsp chopped parsley or cilantrillo
1 tbsp basil
1 cup shredded Monterey Jack Cheese
1 cup shredded cheddar cheese

Line the bottom of 13x9x2-inch baking dish with chips; set aside.

In large skillet, saute chicken, onion and garlic in oil until chicken is opaque.

Stir in remaining ingredients except cheeses until blended. Pour over chips; top with cheeses and garnish with the sliced olives.

Bake in preheated 350 F for 30 minutes, or until heated through and cheeses melt.

Servings: 6