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

1. Line bottom of 13×9×2-inch baking dish with chips; set aside.
2. In large skillet over medium heat sauté chicken, onion and garlic in oil until chicken is opaque.
3. Stir in remaining ingredients, except cheeses, until blended.
4. Pour over chips; top with cheeses.
5. 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