Mexican chicken casserole

 
                         Mexican Chicken Casserole
 
 Recipe By     : Nancy Shour
 Serving Size  : 8    Preparation Time :0:01
 Categories    : American Classics                Casseroles
                 Mexican                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        chicken breast halves -- boned, skinned
    1      large         onion -- chopped
    1      can           mild chiles -- diced
      1/2  teaspoon      garlic powder
    1      large can     whole tomatoes -- drained and diced
    1      can           cream of chicken soup
    1      cup           cheddar cheese -- shredded
 
 Cut the chicken into cubes.  Mix up everything else, adding 1/2 cup of the
 tomato liquid.  Pour into a 3 quart casserole dish, and top with more
 grated cheese if you want.
 
 Bake at 350 for 50-60 minutes.
 
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 Serving Ideas : Over rice with green salad
 
 NOTES : This dish reheats and freezes well.  As if it wasn't easy enough,
 I have also substituted a large jar of salsa for everything except the
 soup (with the salsa's liquid) and it still works just fine.