Arlene S Taco Chicken Casserole
|Chicken breasts||3 , deboned, skinned and cut into large bite-size chunks|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Garlic powder||1⁄4 Teaspoon|
|Canned thick and chunky tomato sauce||15 1⁄2 Ounce (1 Can)|
|Canned pitted ripe olives||6 Ounce, drained and sliced (1 Can)|
|Green onions||2 , chopped|
|Canned green chilies||4 Ounce, chopped (1 Can)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Corn chips||2 Cup (32 tbs), crushed|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Mix together taco seasoning and garlic powder in plastic bag.
Put chicken chunks in it and shake to coat.
Take chicken out of bag and place in a 12 x 8 inch glass dish and cover with plastic wrap, leaving a space in one corner for steam to escape.
Microwave on HIGH for 7-8 minutes, turning pan halfway through.
In the meantime, mix next 5 ingredients.
Pour over cooked chicken in the same dish and mix together.
Cover again and cook 6 minutes on HIGH.
Combine cornstarch and broth and add to chicken mixture and mix well.
Cover again, leaving a space, and cook for another 4-5 minutes on MEDIUM HIGH.
Remove from microwave oven and sprinkle with crushed corn chips and then the shredded cheese.
Place in regular oven for 5 minutes at 350° until cheese is melted.