Mexican Casserole

• 1 lb boneless skinless chicken breast
• 10 34 ounces cream of mushroom soup
• 10 ounces Rotel Tomatoes, your choice of heat
• 4 ounces mexican cheese
• 34 cup sour cream
• 12 teaspoon ground cumin
• 8 ounces baked corn tortilla chips
• 12 teaspoon chili powder

1. Drain tomatoes.
2. Cook and dice chicken breasts.
3. crush Tortilla chips until there is one cup crushed.
4. preheat oven to 375.
5. coat 9X13 pan with nonstick cooking spray.
6. Mix diced chicken with next 5 ingredients.
7. Pour into pan, top with chips.
8. Sprinkle with chili powder on top.
9. Bake for about 25 minutes.

chicken breast, cream of mushroom soup, tomatoes, mexican cheese, sour cream, ground cumin, corn tortilla chips, chili powder

Taken from www.food.com/recipe/mexican-casserole-505921 (may not work)