I like to make this with Mission tostada shells. I also add some corn and maybe another veggie - have used chopped spiralized zucchini and liked that. Note: use MILD Ro-tel. Seriously. The other varieties are too spicy for us.

1 tbsp olive oil 1 onion, chopped 1 red bell pepper, chopped 1/2 cup corn (optional) 1-2 cups chopped cooked chicken breasts 1 (10-ounce) can fat-free cream of chicken soup, undiluted 1 (10-ounce) can fat-free cream of mushroom soup, undiluted 1 (10-ounce) can Ro-Tel mild diced tomatos, drained 1 teaspoon chili powder 1/2 teaspoon pepper 1/4 teaspoon garlic powder 6-8 Mission tostadas, broken up Shredded cheddar-jack Tillamook cheese

1. Preheat oven to 375°. 2. Add olive oil to warm skillet. Sautee onion and bell pepper over medium-high heat 5 minutes or until tender. 2. Stir in chicken, soups, Ro-Tel, and spices; remove from heat. 3. Layer one-third tostada pieces in bottom of a casserole dish or glass pie plate coated with cooking spray. Top with half chicken mixture and half cheese. Repeat layers once. 4. Bake at 375° for 20 minutes or until bubbly. Leftovers can be frozen for up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.