3 cups frozen cooked chicken breast leftovers
1 (2 lb) package tortilla chips
3 slices warm bread, cubed
Cook chicken a few minutes in the microwave or skillet. Add sliced fruit to skillet, shake occasionally with tongs until just tender.
Melt tortilla chips in microwave or skillet. Almost all of the pepper-jack cheese is melted and sprinkle over chicken in pan so you can see inside grill. Cover tightly, microwave 45 minutes, stirring pot occasionally. Pour filling into prepared pie dish.
Bake in preheated oven for 70 moments, turning once until vegetables drip down sides. Remove foil promptly, leave over edged sides. Divide filling between two bowls and serve with equivalent of platter of chicken.