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Chicken Chili Casserole

2 tb Oil
2 lb Chicken
1 Onion, large, chopped
2 Garlic cloves, crushed
10 oz Corn, frozen
2 1/4 oz Black olives, sliced
1 oz Green chilies, diced
1/4 ts Red pepper flakes
4 Bell peppers, large
1 c Monterey Jack, 1/2" cubes

Cube chicken, then brown in oil. Add onions and garlic and cook until soft. Turn off heat; mix in corn, olives, chilies, and pepper flakes. Remove tops from bell peppers, then slice in half lengthwise, remove seeds and membranes, and arrange around edge of slow cooker. Add cheese to chicken mixture and move immediately to slow cooker. Cook until done. Or bake at 350 for 45 minutes in casserole.

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