Sour Cream Chicken Casserole

• 2 c. chicken cooked and cut in bite-size pieces
• 1 (8 oz.) bag tortilla chips
• 1 (10 1/2 oz.) can picante sauce
• 1 c. chicken broth
• salt and garlic powder to taste
• 1 tsp. ground cumin
• 1 can cream of chicken soup
• 1 (8 oz.) carton sour cream
• 8 oz. Monterey Jack cheese

1. Lightly crush chips
2. and place in bottom of 8 x 12-inch baking dish.
3. Pour
4. picante sauce and chicken broth over chips and stir gently
5. with
6. a
7. fork.
8. Spread chicken over the chips and season with
9. salt,
10. garlic
11. powder
12. and cumin.
13. In a small bowl combine soup
14. and
15. sour
16. cream.
17. Spoon over chicken.
18. Top with thinly sliced
19. Jack cheese and bake at 350u0b0 until browned on top and bubbly around the edges.

chicken, tortilla chips, picante sauce, chicken broth, salt, ground cumin, cream of chicken soup, sour cream, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=160852 (may not work)