The King of Casseroles

by **Stef** Tue Apr 28, 2015 10:46 am

Serves: 8
Cooking Time: 30 min
Cooking
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Vessel Size: 9 x 13-inch casserole dish
Ingredients

3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
2 pounds skinless boneless chicken breasts, cut into -inch cubes
1 cup diced green pepper
1 cup diced onion
1 clove garlic, finely minced
16 ounces Mexican blend shredded cheese, divided
10 corn tortillas, cut or torn into quarters
1 (10-1/2-ounce) can cream of chicken soup
1 (10-1/2-ounce) can cheese soup
1 (10-ounce) can Rotel tomatoes or diced tomatoes with chilies, undrained
3 cups crushed corn chips
Instructions

Preheat oven to 350 and lightly spray a 9 x 13-inch casserole dish with cooking spray.
Combine the 2 Tablespoons oil, paprika, chili powder, cumin and salt in a large bowl and stir well. Add cubed chicken and toss to coat. Let stand 10 minutes.
Meanwhile, in a large deep skillet, heat vegetable oil and cook green pepper and onion over medium high heat, stirring frequently for about 10 minutes or until vegetables are softened and aromatic.
Add chicken and garlic and continue to cook over medium high heat, stirring for another 10 minutes. Chicken will be browned and mostly cooked through.
Set aside one cup of the cheese for the topping. In a bowl, combine the chicken soup, cheese soup, and the tomatoes. Stir until well combined
Make layers in the casserole dish as follows: half the cooked chicken mixture, half the remaining cheese, half the tortilla pieces and half the soup mixture. Repeat.
Bake, uncovered for 20 minutes. Remove from oven and add the crushed corn chips, topped with the remaining 1 cup cheese and continue to bake 10 minutes until melted and bubbling.