Creamy Chicken Casserole

This casserole can be made early in the day and refrigerated until ready to bake. More often than not, I make half of this recipe, dividing everything except the chilies - I still use the entire can. Serve over steamed rice.

Olive oil
2 pounds boneless, skinless chicken breasts, cut into one-inch pieces
1 large onion, chopped
2 cans Cream of Chicken Soup (do not dilute)
16 ounces sour cream
8 ounce can chopped green chilies
1 cup your favorite Mexican salsa
½ pound Pepper Jack cheese, grated (2 cups)
½ pound Cheddar cheese, grated (2 cups)

Heat oven to 350°. Oil a 9x13-inch baking dish.

Heat a large skillet and coat the bottom with olive oil. Sautee the onion and chicken breast pieces until cooked through and the chicken is slightly brown. Remove from heat. In a large bowl combine the canned soup, sour cream, chopped green chilies and the salsa.

Assemble the casserole: Evenly layer half the chicken and onion mixture in the prepared pan. Pour half the soup mixture over. Sprinkle the Jack Cheese over all. Then continue another layer with the remaining chicken, then soup and finally the cheddar.

Bake for 30-40 minutes until bubbly and browned. Let rest 5-10 minutes.

Serves 8.

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