Chili-Chicken Casserole

• 4 oz. tortilla chips, slightly crushed
• 1 lb. boneless chicken breast, cut in 1-inch cubes (see note)
• 1 small onion, diced
• 1 clove garlic, minced
• 2 Tbsp. oil
• 1 (15 oz.) can tomato sauce
• 1 (17oz.) can whole kernel corn, drained and rinsed
• 1 (15 1/2 oz.) can red kidney beans, drained and rinsed
• 1/2 c. each: sliced ripe and green olives
• 3 Tbsp. chili powder or to taste
• 1 Tbsp. each: basil and chopped parsley
• 1/4 tsp. crushed red pepper or to taste
• 1 tsp. black pepper or to taste
• 1 c. each: shredded Monterey Jack and Cheddar cheese

1. Line bottom of 13 x 9 x 2-inch baking dish with chips; set aside.
2. In large skillet over medium heat, saute chicken, onion and garlic in oil until chicken is opaque.
3. Stir in remaining ingredients, except cheeses, until blended.
4. Pour over chips; top with cheeses.
5. Bake in preheated 350u0b0 oven for 30 minutes or until heated through and cheeses melt.
6. Makes 6 servings.

tortilla chips, chicken breast, onion, clove garlic, oil, tomato sauce, whole kernel corn, red kidney beans, green olives, chili powder, basil, red pepper, black pepper, shredded monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898989 (may not work)