Chicken breast halves (about 6)
3 to 4 zucchini
1 lg. can stewed tomatoes (#303 can)
1 onion
1 lg. bell pepper
1 (4 oz.) can Ortega chilies, diced
1 can mushrooms
1 can sliced olives
1/2 lb. Cheddar cheese
1/2 lb. Monterey Jack cheese

Cook and bone chicken. Cut into bite size pieces. Cut up stewed tomatoes in pan, using all of juice in can. Add chopped onion, bell pepper, and sliced zucchini. Some of the chicken broth may be used also. Season with salt, pepper, and garlic powder. Cook about 25 minutes or until done, then add Ortegas and mushrooms. Pour over chicken in large casserole. Add grated cheese and sprinkle sliced olives over top. Bake at 325 degrees about 30 minutes or until bubbly and cheese melts.