MEXICAN CHICKEN CASSEROLE

4 cups	Cooked chicken, cut into 1/2² square pieces 
	(approx. 2 lbs boneless chicken or meat from a 
	whole chicken)
2 	10 3/4 oz. cans cream of chicken soup
2 cups	Milk
1/2 cup	Fresh green pepper, diced (or available chopped in 
	frozen food section)
1 cup	Fresh onion, chopped (or available chopped in 
	frozen food section)
1	16 oz. package frozen cut green beans
4 cups	Lightly crushed corn chips
8 oz.	Shredded Monterey Jack cheese
8 oz.	Shredded cheddar cheese

COOKING:

Steam green beans for 5 minutes. Mix onion into beans. In a 
saucepan, combine chicken, soup, milk, and green pepper. Heat 
slowly, stirring until bubbly.
Sprinkle 1 cup corn chips on bottom of pan. Pour 1/2 of chicken 
mixture, 1/2 of onion/ green bean mixture, and 1/2 of each cheese 
over the chips.
Layer another 1 cup of corn chips and remaining chicken mixture, 
onion/green bean mixture, and cheeses. 
Top with remaining 2 cups of corn chips.
Bake at 350 degrees for 15 minutes. Cool. 

STORING AND DELIVERING:
Cover with aluminum foil. Label with type of casserole and your 
name. Bring the casserole to church and put it in the church 
kitchen refrigerator.

If you must cook it ahead of time and freeze it, thaw it in your 
refrigerator for two days before bringing it to the church.