Cotton Bowl Chicken With Peppers and Corn Chips

• 2 large chicken breasts, cooked, chopped
• 2 (10 3/4 ounce) cans cream of chicken soup (or pepper jack soup)
• 2 cups sour cream
• 1 green pepper, cored, seeded, chopped
• 12 cup roasted red peppers, strips or 12 cup pimiento, pieces
• 1 (4 ounce) canortega mild green chilies, chopped
• 1 (21 ounce) package Frito corn chips
• 1 12 cups colby-monterey jack cheese, shredded
• Pam cooking spray

1. In large mixing bowl, combine chicken,soup, sour cream, green pepper, red pepper strips, green chiles.
2. Spray 9 X 13 pyrex baking dish with Pam.
3. Preheat over 350*.
4. Spread a layer of Frito corn chips on the bottom.
5. Carefully spoon, chicken, chile mixture over the chips.
6. Sprinkle cheese on top.
7. Bake 1 hour.
8. This recipe can be doubled or tripled.
9. Just use extra 9 X 13 baking pans.

chicken breasts, cream of chicken soup, sour cream, green pepper, red peppers, green chilies, corn chips, colbymonterey, spray

Taken from www.food.com/recipe/cotton-bowl-chicken-with-peppers-and-corn-chips-181353 (may not work)