Chili-Chicken Casserole
Here’s a recipe that’s a family favourite and we’ve enjoyed it many times. It’s a great dish for a buffet or pot-luck dinner and it could be made with ground beef instead of chicken.
This recipe is adapted from the April 24, 1984 issue of Woman’s Day magazine.
Chili-Chicken Casserole
- 4 oz tortilla chips, slightly crushed
- 1 lb boneless chicken breast, cut in 1″ cubes
- 1 small onion, diced
- 1 clove garlic, minced
- 2 tbsp oil
- 1 can (15 oz) tomato sauce
- 1 can (17 oz) whole kernel corn, drained and rinsed
- 1 can (15-1/2 oz) red kidney beans, drained and rinsed
- 1/2 cup each sliced ripe and green olives
- 3 tbsp chili powder, or to taste
- 1/4 crushed red pepper, or to taste
- 1 tsp black pepper, or to taste
- 1 tbsp each basil and chopped parsley
- 1 cup each shredded Monterey Jack and Cheddar cheese
- Line bottom of 13×9×2-inch baking dish with chips; set aside.
- In large skillet over medium heat sauté chicken, onion and garlic in oil until chicken is opaque.
- Stir in remaining ingredients, except cheeses, until blended.
- Pour over chips; top with cheeses.
- Bake in preheated 350°F oven 30 minutes or until heated through and cheeses melt.
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You can find more information on the gluten free section of my Excel tips website.
Makes 6 servings
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