1 pound skinless, boneless chicken breast halves
1 (16 ounce) can salsa
1 (8 ounce) can salsa refried beans
1 (10.5 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) can sliced ripe olives
1 green bell pepper, chopped
2 large onions, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon garlic powder
1 (1 ounce) package instant cornstarch
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a large roasting pan and press the edges of the chicken into the pan to shape.
In a large skillet over medium-high heat, warm salsa over medium heat. Stir in beans and onions. Cook for about 5 minutes, or until heated through.
Stir in chicken. Season with salt and pepper and add garlic powder.
Add chicken pieces and chill overnight.
When you get home, shape into 1/4 inch cubes; place chicken into roasting pan, seal edges, and sprinkle with olives and green pepper.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through (no longer pink inside) and juices run clear (no longer pink inside).