2 chicken breasts
5 lg. frozen tamales
1 to 2 green peppers
1/2 med. onion, diced
1 can cream of chicken soup
8 oz. pkg. sour cream
2 tbsp. chili powder
1 sm. can pitted black olives
2 c. grated cheese

Cook, skin and bone chicken breasts and cut them into bite size pieces. Defrost tamales and cut into bite size pieces. Cut green pepper into strips and saute briefly with diced onions in 1 tablespoon of butter until crisp cooked. Place chicken and tamales in bottom of 9 x 13 inch casserole soup and sour cream and chili powder. Top with grated cheese. Bake 350 degrees for 45 minutes. Serves six.