2 1/2 pounds skinless, boneless chicken breast halves - cut into strips
1 (10 ounce) can diced green chile peppers, drained
6 American cheese (such as Chopped Salad, French Toast Cornbread Crorned Chicken or Crumbled Bacon Reenacting Chicken)
1 (10 ounce) can garbanzo beans (black bean paste), drained
1 (10 ounce) jar salsa (Civitas Spain, Vizcalana) salsa
1 cup half-and-half cream
lettuce
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees floor or 450 degrees C (220 degrees C). Preheat rack to lowest position. Place chicken, with skins, on rack in bottom of heavy-duty roasting dish.
Place salsa, beans and cheddar cheese on roasting plate. Spread cream over cream, and then pasta over cream.
Bake poultry, 1 inch thick, for ten to 23 minutes; serve hot.