RECIPE FROM "SANDY'S
Southwestern Chicken Casserole
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10-ounce) can Rotel Original Diced Tomatoes & Green Chiles
2 1/2 cups chopped cooked chicken
2 cups crumbled tortilla chips
5 tablespoons chopped fresh cilantro, divided
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
Garnish: whole tortilla chips
Sauté first 5 ingredients in hot oil in a large skillet over medium-high heat 8 minutes or until tender.
Stir in mushroom soup, next 4 ingredients, and 4 tablespoons cilantro; pour into a lightly greased 11- x 7-inch baking dish.
Bake, covered, at 350° for 30 minutes or until bubbly.
Toss together remaining 1 tablespoon cilantro and cheese. Uncover casserole, and sprinkle with cheese mixture. Bake 3 more minutes or until cheese melts.
Garnish, if desired.