My husband, Chad, is always ready to try a new recipe, so I surprised him with this creamy chicken casserole sprinkled with crushed tortilla chips. He loves the flavor, and I like that it's the perfect size for our small family.
-Kendra Schneider, Grifton, North Carolina
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
2 tablespoons taco sauce
1/4 cup chopped green chiles
3 cups cubed cooked chicken
12 slices process American cheese
4 cups crushed tortilla chips
Preheat oven to 350°. In a large bowl, combine the soup, sour cream, taco sauce and chiles. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.