Southwestern Chicken Casserole

4 skinned and boned chicken breast halves
1 Tablespoon unsalted butter
1 large onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
2 (10¾-ounce) cans cream of mushroom soup
1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
½ teaspoon salt
1½ teaspoons chili power
1 teaspoon ground cumin
Freshly ground pepper
2 cups coarsely crushed tortilla chips
2 cups (8 ounces) shredded Cheddar cheese

Preheat oven to 350º F.

Trim all fat from chicken breasts. Cut into small pieces. Set aside.

Melt butter in a medium skillet over medium-high heat. Add chopped onion and bell peppers; sauté 8 minutes or until tender. Add in chicken to vegetable mixture; cook, stirring often until the chicken is done, about 10 minutes. Stir in cream of mushroom soup, Rotel tomatoes with green chilies, salt, chili powder, cumin and freshly ground pepper; cook, stirring occasionally, 5 minutes. Correct seasonings.

Place half of crushed tortilla chips in a lightly greased 9 x 13-inch pan. Layer with half each of chicken mixture and shredded Cheddar cheese. Repeat layers, ending with cheese. May be prepared in advance up to this point.

Bake uncovered at 350º F for 30 minutes or until cheese is melted and mixture is bubbly. Yield: 6 to 8 servings.