Mexican Casserole

• 2 cups of plain prepared stuffing
• 1 (24 ounce) jar chunky salsa (Hot, Medium or Mild - depending on how spicy you like it)
• 2 cups of shredded sharp cheddar cheese
• 4 -6 medium chicken breasts, not cooked,cut into bite size pieces
• 1 (12 ounce) jar jalapeno peppers (optional)
• 1 (6 ounce) can black olives (chopped or sliced) (optional)

1. Boil 1/2 cup of water.
2. Mix with stuffing.
3. Spoon some salsa into bottom of baking dish, then place stuffing on top.
4. Cut uncooked chicken into bite size pieces.
5. Spoon 3/4 of the jar of salsa on top of the stuffing.
6. Place uncooked chicken pieces on top of salsa and stuffing.
7. Add remaining salsa on top of chicken.
8. Spread sharp cheddar on top of casserole.
9. Add optional jalanpeno peppers and/or black olives on top of cheese if desired.
10. Bake at 350 degrees for about 30 minutes.
11. *Please note that the stuffing will soak up the extra juices, so you can omit the 1/2 cup of water and just put the dry stuffing in the baking dish.
12. *
13. **Keep in mind, the more salsa you use, the juicier the casserole will be.
14. **Top with sour cream if desired**

stuffing, chunky salsa, cheddar cheese, chicken breasts, jalapeno peppers, black olives

Taken from www.food.com/recipe/mexican-casserole-102344 (may not work)