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Thursday, October 09, 2008

Mexican Vegetable Chicken Casserole

1 package nacho-seasoned tortilla chips (14 1/2-ounce)
2 cups chopped cooked chicken
1/2 cup shredded four-cheese mexican-style cheese blend (2-ounce)
1 can corn with red and green peppers (15 1/4-ounce)
1 can cut green beans (14 1/2-ounce), drained
1/2 cup sour cream
1 can cream of chicken soup (10 3/4 ounce), undiluted
2 cans chopped green chilies (45 ounce)
2 tablespoons taco seasoning mix
Green chili peppers, whole for garnish

Set aside 16 whole tortilla chips and crush enough remaining chips to measure 1-cup. Stir together chicken half of cheese corn and next 5 ingredients. Spoon this into a lightly greased 11 by 7-inch baking dish. Sprinkle with remaining cheese and crushed chips. Arrange whole chips around edge of dish. Bake covered at 375 degrees for 30 minutes or until bubbly. Serve with salsa. Garnish if desired.

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