Mexican Vegetable-Chicken Casserole

Ingredients

• 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

Preparation

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 375° for 30 minutes or until bubbly. Serve with salsa. Garnish, if desired.