Mexican Vegetable-Chicken Casserole

Ingredients

• 15.3 ounce regular corn with red and green peppers, drained canned
• 9 ounce chiles green chopped canned
• 6 servings garnish: chile peppers whole green
• 2 cups meat from a rotisserie chicken cooked chopped
• 10.8 ounce cream of chicken soup undiluted canned
• 14.5 ounce cut green beans drained canned
• 2 ounces four cheese cheese blend shredded mexican-style
• 14.5 ounce nacho-seasoned tortilla chips 
• 0.5 cup cup heavy whipping cream sour
• 2 tablespoons taco seasoning 

Equipment

• oven
• baking pan

Directions

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.
3. Sprinkle with remaining cheese and crushed chips.
4. Arrange whole chips around edge of dish.
5. Bake, covered, at 375 for 30 minutes or until bubbly.
6. Serve with salsa.
7. Garnish, if desired.