Ingredients:
1 bag of crushed nacho-flavored tortilla chips
2 cups shredded chicken (rotisserie works great)
2 cups shredded cheese (extra cheese optional)
1 can cream of chicken soup
1 can diced tomatoes with green chilies
1/2 cup sour cream
1/2 cup milk
1/2 package of taco seasoning mix (adjust to taste)
Instructions:
Preheat the oven to 350°F. Grease a 2-quart casserole dish with non-stick cooking spray.
In a large bowl, combine shredded chicken, shredded cheese, cream of chicken soup, diced tomatoes with green chilies, sour cream, milk, and taco seasoning. Mix well, ensuring all ingredients are fully integrated, but keep the crushed tortilla chips aside.
Begin layering by placing half of the crushed tortilla chips at the bottom of the prepared casserole dish. Over the chips, evenly spread half of the chicken mixture.
Layer the remaining tortilla chips on top of the chicken mixture, then cover with the rest of the chicken mixture. Sprinkle additional cheese on top if desired.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Optional: For more servings, double the recipe and use a 9×13 inch baking pan. Increase the cooking time to 45 minutes to ensure thorough heating and a bubbly finish. This adjustment is perfect for ensuring leftovers.