Chicken and Corn Chips Casserole – Recipe Week

Only vaguely ‘tex-mex’ in taste. This is quite simple and fast to put together and you can freeze the whole mess before baking if you want to make a double recipe.

• 1 small bag tortilla chips OR leftover taco shells, broken
• 1 (10 1/2 oz.) can condensed chicken soup
• ~2 tsp chili powder
• ~2 cups Cheddar or Monterrey Jack cheese, grated
• 1 (10 oz) can diced tomatoes and chilis
• 3 cups cooked chicken breast, diced

Mix the condensed soup with the chili powder and about half a can of water or milk.  Layer half of  chips, chicken, soup, tomatoes and cheese. Repeat. Bake at 350 for 25-30 minutes.

You could also add a layer of drained pinto or black beans for more protein. A little bit of fat-free sour cream on the side would also be a nice addition.

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