Mexican Vegetable-Chicken Casserole

• 1 (14 1/2-ounce) package nacho-seasoned tortilla chips
• 2 cups chopped cooked chicken
• 1/2 cup (2 ounces) shredded four cheese Mexican-style cheese blend
• 1 (15 1/4-ounce) can corn with red and green peppers, drained
• 1 (14 1/2-ounce) can cut green beans, drained
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 2 (4.5-ounce) cans chopped green chiles
• 2 tablespoons taco seasoning mix
• Garnish: whole green chile peppers

1. Set aside 16 whole tortilla chips, and crush enough remaining chips to measure 1 cup.
2. Stir together chicken, half of cheese, corn, and next 5 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese and crushed chips.
3. Arrange whole chips around edge of dish.
4. Bake, covered, at 375u0b0 for 30 minutes or until bubbly. Serve with salsa. Garnish, if desired.

tortilla chips, chicken, four cheese, corn with, green beans, sour cream, cream of chicken soup, green chiles, taco, whole green chile peppers

Taken from www.myrecipes.com/recipe/mexican-vegetable-chicken-casserole (may not work)