This recipes is from Steve’s mom, who got this recipe while living in Lancaster. It is Steve’s favorite. I’ve adapted it a little to what Steve prefers. . .
Chili Chicken Casserole
tortilla chips, slightly crushed
1 lb chicken, cooked and cubed
1 small onion
1-2 garlic cloves
1 15-oz. can tomato sauce
1 17-oz. can corn, drained and rinsed
1 15-1/2 oz. can kidney beans, drained and rinsed
1 15-1/2 oz. can black beans, drained and rinsed
3 T. chili powder
1/4 t. crushed red pepper flakes
1 t. black pepper
1 T. each basil, parsley
2 c. Mexican cheese
Spray 9 x 13 pan with cooking spray. Line pan with chips.
Saute chicken with onion and garlic.
In a large mixing bowl, combine tomato sauce, corn, beans, and spices with chicken. Spread on top of chips.
Bake casserole @ 350 degrees for 30 min. or longer if made ahead and refrigerated.
Spread cheese on top of casserole after removing from oven.