SOUR CREAM CHICKEN CASSEROLE

 

1 whole chicken cooked and removed from the bones or can use 3 large breast cooked and remove from the bone.

 

1 (8 oz) bag tortilla chips

 

1 (10-1/2 oz) can picante sauce

1 cup chicken broth

salt and garlic powder to taste

1 teaspoon ground cumin

1 (10-1/2 oz) can cream of chicken soup

1 (8 oz) sour cream

1 (8 oz) Monterey Jack Cheese

 

Cook chicken and remove from bone and chop up.  Lightly crush chips and place them in bottom of 8 x 12 inch baking dish.  Pour picane sauce and chicken broth over the chips and stir gently with fork.  Spread chicken over the chips and season with salt, garlic powder and cumin.  In small bowl combine soup and sour cream and spoon over chicken.  Top with thinly sliced Monterey Jack Cheese.  Bake at 350 until browned on top and bubbling around the edges.  Serves 4-6