4 boneless chicken breast halves
2 (10 ounce) cans condensed cream of mushroom soup
1 (15 ounce) can diced tomatoes with green chile peppers and onions
2 (10 ounce) cans whole kernel corn, drained
2 (10 ounce) cans diced tomatoes
salt and pepper to taste
4 tablespoons butter
1 quart olive oil, divided
1/3 cup poblano chile pepper sauce
2 cups warm water
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken breasts in a single layer in a 9x13 inch baking dish; brush with melted butter.
Dredge chicken with fries seasoning and salt and pepper. Layer with tomato sauce, jell-O mix, chicken and tomato juice. Drizzle with 2-1/2 cups water and Parmesan cheese.
Bake at 400 degrees F (200 degrees C) for 1 hour; or until chicken is no longer pink and juices run clear.