Good Cooking!

Ingredients
2
10-3/4-ounce cans
reduced-sodium condensed cream of chicken soup
1
10-ounce can
diced tomatoes with green chiles, undrained
3/4
cup
chopped green sweet pepper
1/2
cup
chopped onion
1-1/2
teaspoon
chili powder
1/4
teaspoon
black pepper
12
6- or 7-inch
corn tortillas, cut into thin, bite-size strips
3
cups
cubed cooked chicken*
1
8-ounce package (2 cups)
shredded cheddar cheese
Tomato slices (optional)
Sliced green onions (optional)

Preparation
Bake:45 minutesPrep:20 minutesStand:10 minutes
1
Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2
To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3
Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.
4
To Tote: Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, transport tomatoes and green onions in an insulated cooler with ice packs.
5
*Note: About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken
6
For 4 Servings: Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.