Chicken ’n’ chips is creamy chicken casserole sprinkled with crushed tortilla chips. He loves the Southwest flavor, and I like that it’s the perfect size for our small family. From Kendra Schneider of Grifton North Carolina.

Ingredients 

1 can (10-3/4 ounces) condensed cream of

chicken soup, undiluted

1 cup (8 ounces) sour cream

2 tablespoons taco sauce

1/4 cup chopped green chilies

3 cups cubed cooked chicken

12 slices process American cheese

4 cups broken tortilla chips

Method 

In a bowl, combine the soup, sour cream, taco sauce and chilies.

In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers.

Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4-6 servings.