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1
Preheat the oven to 350F.
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2
Coat the chicken breasts with the olive oil, then season with salt and pepper.
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3
Put the chicken on a baking sheet.
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Bake for 15 to 20 minutes or until no longer pink.
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5
Remove the pan from the oven and let the chicken cool.
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6
When it is cool enough to handle, dice it and set aside.
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Melt the butter in a medium saucepan set over medium heat.
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8
Add the onion and cook until translucent, about 8 minutes.
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Add the cooked chicken.
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In a small bowl, whisk together the broth and cornstarch until smooth.
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Add the cornstarch mixture to the chicken mixture and cook for 5 minutes.
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12
Add the tomatoes and chiles and cook until thickened, about 6 minutes.
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13
In the bottom of a 9 x 13-inch casserole dish, layer the tortilla pieces, cheese cubes, and chicken mixture, sprinkling each layer with garlic salt to taste.
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Bake for 30 minutes or until the cheese is melted and bubbling around the edges.
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15
Great for freezing!
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See our Freezer Tips on pages 2327.
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17
The Queens are far from being food snobs.
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Heck, we love us some Velveeta cheese!
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We cant help it; its in our blood.
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20
Dont believe us?
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Well, heres proof: When growing up, Sandys mom worked as the postmaster for the post office in Hargill, Texas.
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22
(She just recently retired after forty-four years of service!)
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Her office was two blocks from their house.
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Every single day at 12:04 p.m., she would run in the door of home and demand that the TV be turned to whatever channel the soap opera All My Children was on.
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She then proceeded to prepare her lunch, which was a sandwich made with brown bread, mayo, sliced raw onion, and lots of Velveeta cheese.
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She ate this every single day.
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(Seriously!)
