Mexican Chicken Casserole - cooking recipe

Ingredients

1 medium chopped onion
1 (4 oz.) can mild chilies
3 to 4 Tbsp. butter or margarine
2 cans tomatoes (16 oz.)
2 (10 3/4 oz.) cans mushroom soup
1 1/2 tsp. cumin
1 chicken, cooked and cubed (about 2 lb.)
garlic (optional)
1 (1 lb.) bag corn chips
8 oz. shredded Cheddar cheese
sour cream (for topping)

Preparation

In large skillet, saute onion and chilies in butter.
Add tomatoes, soup, cumin, chicken and garlic powder, if desired. Simmer 20 minutes.
Crush corn chips in blender or with rolling pin.
In a 13 x 9-inch casserole, place 1 layer of 1/3 of the corn chips and chicken mixture and top with remaining chips.
Bake at 350\u00b0 for 1 hour.
Serve with sour cream topping.