1 c. yellow corn meal
1 c. cooled chicken broth
2 c. hot chicken broth
1 clove garlic, minced
1 tsp. poultry seasoning
2 tsp. Mexican Condimento seasoning (may substitute enchilada seasoning)
1 tbsp. cooking oil
3 tbsp. flour
1 1/2 c. tomato sauce
1 sm. can tomato paste
1 tsp. mild chili powder
2 1/2 c. diced chicken
Olives

Cornmeal mixture: stir together first 2 ingredients. Add next 4 ingredients. Bring to a boil on medium heat, stirring constantly. Reduce heat to low and continue cooking of 30-40 minutes, stirring as needed to prevent sticking.

Remove from direct heat and place in pan of water (double boiler) on low heat while preparing remaining items.

TOMATO SAUCE MIXTURE:

1 tbsp. cooking oil
3 tbsp. flour

Stir together in skillet and add 1 1/2 cups tomato sauce, 1 small can tomato paste, 1 teaspoon mild chili powder; cook to gravy like consistency.

Into ungreased covered casserole spread a layer of the cornmeal mixture (use 1/2 of it). Pour in tomato mixture for second layer, saving out 1 cup.

Add 2 1/2 cups diced chicken for third layer, covering with left over tomato sauce.

Drain olives and press around in casserole for fourth layer.

Top with remaining cornmeal mix.

Bake in 325 degree oven for 30 minutes or cook in microwave on medium heat for 15 minutes.

Let stand 15 minutes before serving. Good hot or cold.