1 (2 ounce) can tomato paste
4 (3 ounce) cans chicken broth
3 tablespoons butter, melted
1 cup shredded Cheddar cheese
1 1/2 cups shredded pepper jack cheese
1 large tomato, diced
2 onions, diced
2 cups shredded mozzarella cheese
1/4 cup finely chopped green onions
1 tablespoon diced celery
2 tablespoons diced red bell pepper
1 teaspoon liquid smoke flavoring
1/4 teaspoon salt
2 teaspoons onion powder
1 tablespoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
In a medium bowl, mix tomatoes, chicken broth, cheese, pepper jack cheese, tomato slices, onions, mozzarella cheese, cheese slices, celery, bell pepper and liquid smoke. Mix well and refrigerate mixture for at least one hour before serving.
Preheat oven to 350 degrees F (175 degrees C).
Spread mixture in the bottom of a 2 quart casserole dish. Top with chicken mixture, tomato mixture and cheese mixture. Mix well and sprinkle with cheese slices.
Bake at 350 degrees F (175 degrees C) for 15 minutes, or until chicken is cooked through.
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