Page 76 - 201415_TOH_Cookbook

CHILI-CHICKEN
CASSEROLE
ASCOLESE/OLIVER FAMILY, SEEKONK, MA
INGREDIENTS
Serves 4
4 ounces tortilla chips, slightly crushed
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into chunks
1 small onion, diced 1 garlic clove, minced 1 (15-ounce) can tomato sauce 1 (17-ounce) can whole-kernel corn,
drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 cup pitted and sliced black olives 1/2 cup pitted and sliced green olives 1 tablespoon chopped basil 1 tablespoon chopped parsley 3 tablespoons chili powder (or to taste) 1 teaspoon salt (or to taste) 1 teaspoon black pepper (or to taste) 1/4 teaspoon dried red pepper flakes
(or to taste) 1 cup shredded Monterey Jack cheese 1 cup shredded cheddar cheese
“My daughter, Liana, loves this dish, as it has all of her favorite things with Mexican flare. I like it because it’s easy to make and everyone loves it. It is a great party dish that can be made ahead.” Karen Oliver
PREPARATION
1. Preheat oven to 350°F. Line the base of a 9- by 13-inch baking dish with chips.
2. Heat the vegetable oil in a large skillet over medium heat. Cook the chicken, onion and garlic, stirring often, until the chicken is opaque, 8 to 10 minutes. Stir in the remaining ingredients except for the cheeses until well blended, adjusting the spices to suit your taste.
3. Pour the chicken chili over the chips and sprinkle the cheeses on top. Bake for 30 minutes or until the cheeses have melted and the center is hot.
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