Crunchy Chicken Casserole

I found this recipe in a Taste of Home magazine and tried it for the first time tonight. My brother-in-law had "thirds", so I'm going to call it a success! I changed the name of the recipe, since I didn't like the original name very well. :)

Ingredients:

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted

1 cup (8 oz) sour cream

2 Tbsp taco sauce

1/4 cup chopped green chilies

3 cups cubed cooked chicken

12 slices processed American cheese

4 cups broken tortilla chips

Instructions:

In a bowl, combine the soup, sour cream, taco sauce, and chilies. In an ungreased shallow 2-quart baking dish, layer half of the chicken, half of the soup mixture, half of the cheese, and half of the tortilla chips. Repeat layers.

Bake uncovered at 350F for 25-30 minutes or until bubbly.

Yield:
The original recipe says 4-6 servings, but those would be rather large servings. I'd say more like 8 average servings.