1 (11 ounce) can garbanzo beans, drained
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) can tomato sauce
2 tablespoons molasses
1 3/4 cups shredded Cheddar cheese
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/2 teaspoon hot pepper sauce
1 cup shredded Monterey Jack cheese
In a large saucepan over medium heat, stir together the garbanzo beans, corn and tomato sauce. Bring mixture to a boil, stirring constantly. Boil for 5 to 10 minutes, stirring constantly. Remove from heat, and stir in the molasses, cheese, chili powder, garlic powder, onion powder, seasoning salt, hot pepper sauce, Monterey Jack cheese. Pour sauce over chicken thoroughly, cover, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish. Cover the chicken with foil, and bake in preheated oven until chicken is no longer pink and juices run clear, about 15 minutes. Remove chicken from oven, and let cool before slicing.