1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup reduced-fat sour cream
In a large bowl, combine the potatoes, cheese and chilies. Transfer to a 13x9-in. baking dish coated with cooking spray. Combine soup and sour cream; spread evenly over potato mixture. Bake, uncovered, at 350° for 50-55 minutes or until potatoes are tender.