Mexican Chicken Pot Pie - cooking recipe

Ingredients

3 c. crushed tortilla chips
1 (8 count) Grands! biscuits
1 small onion, chopped
1 small green bell pepper, chopped
1 small chopped jalapeno pepper
2 cans Ro-Tel tomatoes with chilies
1 can cream of mushroom soup plus 1 can of water
1 lb. Velveeta cheese
3 c. cooked chicken
1 Tbsp. olive oil
1 (8 oz.) pkg. shredded cheese (any flavor)

Preparation

Preheat oven to 350\u00b0. Use an 8 x 8 pan. Spray with vegetable/garlic oil. Put crushed chips in bottom of pan. Divide the 8 biscuits into 16. Place 8 of the halves on top of the chips. Brown onion, bell pepper and jalapeno in olive oil until tender in a skillet. Heat soup, Ro-Tel tomatoes and cheese until melted. Do not burn. Add the cooked chicken. Pour 1/2 of the chicken mixture on top of the biscuits, then add the remaining biscuits and cover with soup mixture. Cook for 30 minutes. Spread shredded cheese on top and put back in oven. Broil until brown.