CHICKEN VEGGIE TORTILLA CHIP CASSEROLE

I made this recipe the other night adapted from the King Ranch Chicken recipe by plainchicken.com.  

Since we don't have cheddar cheese, cheese whiz, or condensed soups over here in Italy, I had to think of creative way to make it yummy.  I also decided to add more chicken and veggies.   My 11 month old loved it and I got 2 thumbs up from the hubs.

Chicken Veggie Tortilla Chip Casserole

5-6 large chicken breasts

2 packages cream of mushroom soup

2 cups warm chicken broth (reserved from boiling the chicken)

2 tablespoons butter or olive oil

1 medium onion, diced

2 medium round tomatoes, diced
1 yellow bell pepper, diced

1/2 cup white wine

1 tablespoon dried parsley

Salt and pepper to taste1 cup grated parmesan cheese + more for the top

Preheat oven to 350F or 170C.

Boil and dice the chicken breasts, place into big mixing bowl.  

(I used scissors to cut mine up into bite size pieces.)

In the same big bowl, add the packages of soup with the warm chicken broth, mix well & set aside.

In a saucepan over medium heat, melt the butter and saute the onion, tomatoes, and yellow pepper.

When the veggies start to turn translucent, add the white wine. 

Cook until almost all of the liquid is absorbed.

Dump the veggies in with the chicken and soup.

Add the parsley, salt, pepper, and parmesan cheese, mix everything well.

Do a taste test to make sure your seasoning is the way you want it.

Grease a big casserole dish and line the bottom of it with crushed tortilla chips.

Add half of the chicken mixture and spread evenly.

Add another layer of crushed tortilla chips and dump/spread the rest of the chicken mixture.

Add a few more tortilla chips with a little bit more parmesan on top.

Bake for 30-45 minutes, until bubbly.

DIG IN!