Mexican Chicken Bake

From The Great American Chicken Cookbook, c. 1982. Great way to use up left-over chicken.

• Ready In: 35 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  cups  cooked chicken, diced, both light and dark meat
• 3⁄4 cup  diced red onion
• 1⁄2 cup  diced green bell pepper
• 2 (10 3/4ounce) cans  cream of mushroom soup
• 3  drops Tabasco sauce (more if you like it hot)
• 2  cups  corn chips
• 1 1⁄2 cups  grated mild cheddar cheese

Directions

1. Mix the chicken, onion, green bell pepper, soup and Tabasco. Fold in the corn chips. Place in a shallow baking pan about 9"x12" in size. Spread the grated cheese over the top.
2. Place in a 350*F oven for 25 minutes, or until the cheese is melted and has started to turn golden brown.
3. Serve at once, piping hot.
4. VARIATIONS: 1) Use grated American cheese in place of the cheddar, 2) Add 1 10-ounce package of frozen black-eyed peas, 3) Add 1 can of drained pinto beans, 4) Add 1 can of drained chick peas, 5) Add 1 10-ounce package of frozen green peas.