Over twenty-five years ago, when I was trying to be creative with whatever ingredients I had in my pantry, I came up with this scrumptious mix. It's super-easy, and super-good! My family has always loved it, and over the years, I've switched ingredients to those that are organic or natural. You can really spice it up by adding a few sliced jalapeno peppers as a topping!
This is a favorite dish to serve for Sunday football games or Super Bowl parties! As a main course, try serving it with some Spanish rice and buttery organic green beans.
Rinse chicken breasts and place in pot of boiling water. Cook through until chicken is white through middle and juices run clear. Remove from pot and let cool.
Slice cooked chicken breasts into strips that are 1 to 2 inches long. Place chicken strips in bottom of glass baking dish. Sprinkle 1/2 of pepperjack cheese over chicken.
In a medium bowl, mix cream of mushroom soup and tomato. Spoon out over the chicken and pepperjack in the baking dish. Spread mixture to edges so that entire dish is covered. Sprinkle crumbled tortilla chips over top.
Sprinkle remaining shredded pepperjack over top of baking dish mixture. Add small amounts of the chicken stock to moisten the pepperjack, letting liquid seep between soup mixture and sides of baking dish. Do this just enough to add moisture along all edges of the baking dish. (You can use a spoon to pull the soup mixture from the sides of dish and let the liquid seep into sides.)
Bake at 350 degrees for 35 minutes. Spoon onto plate and serve with a large handful of tortilla chips. Chips may be used to scoop up the casserole when eaten.