This zesty chicken casserole makes a lot and my family loves it.4 to 5 cups chicken, cooked and chopped (I bake a chicken and chop for this recipe) 1 cup green onion, chopped (can use regular onion) 1 cup green pepper, chopped 2 tablespoons oil 1 (14.5 ounce) can diced tomatoes, undrained 1 (10.5 ounce) can cream of celery soup 1 (10.5 ounce)can cream of chicken soup 1 (4 ounce) can green chilis, drained 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon cumin 3 to 4 cups crushed tortilla chips 2 cups shredded Mexican style cheese or cheese of your choice You will need a large skillet. Cook the green pepper and onion in the oil. Add the tomatoes, celery soup, chicken soup, green chilis, chili powder, garlic powder, pepper, salt and cumin to the skillet. Mix well with a spoon and simmer about 10 minutes. Add a layer of crushed tortilla chips to a 9 x 13 baking dish. Next, add a layer of chicken and cover with half the soup mixture from your skillet. Sprinkle on 1 cup of the shredded cheese. Add another layer of chips, chicken, and the rest of the soup mixtures. Bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and add remaining cup of cheese. Return to oven for about 5 minutes or long enough to melt the cheese on top of the casserole dish. Makes 10 to 12 servings. Enjoy! Note: You can add some cayenne or hot sauce to this casserole if you like hot food. Can serve with a dollop of sour cream on top, chopped tomatoes, olives, etc. This makes a great dish for company and you can use your imagination and add other ingredients, too. Don’t Forget to Pin! You may also like: Broccoli Chicken Casserole Swiss Chicken Casserole Chicken Noodle Casserole © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. You may “share” by clicking on the Facebook, Twitter or Pinterest buttons below. To print click on the green printer icon below.