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1
Preheat oven to 350F.
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2
Boil chicken breasts (I like to boil chicken using chicken broth/water mixture or adding chicken bouillon to the water) for 45 minutes or until tender and well cooked.
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3
While the chicken is boiling, begin prepping veggies.
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4
Chop onion and bell pepper while heating margarine in a large non-stick skillet at medium heat.
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5
Add onion and bell pepper and saute until tender.
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6
Add the Rotel to the onion/bell pepper mixture and let simmer for 10-15 minutes.
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7
Shred or dice cooked chicken breasts and add to the skillet.
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8
Mix all ingredients together and stir occasionally.
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9
Add soup and simmer for a few extra minutes.
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10
Once the mixture is nice and bubbly, add a thin layer of crushed tortilla chips to the bottom of a large, greased casserole dish.
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11
Pour half of the chicken mixture over the tortilla chips and sprinkle a layer of shredded cheese over the top.
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12
Add another layer of crushed chips, the remaining chicken mixture, cheese and top with the remaining crushed chips and cheese on top.
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13
Cover tightly with foil and bake at 350F for 30 minutes.
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14
I serve this meal topped with sour cream and a little Tabasco sauce or salsa.
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15
Enjoy!
