Nacho Chicken Casserole

Nacho Chicken Casserole 5 cups slightly crushed tortilla chips 4 cups Tyson® Grilled & Ready® Frozen Southwestern Chicken Breast Strips, thawed and cut into bite-size pieces 2 16 ounce jars salsa 1 10 ounce package frozen whole kernel corn, thawed 1/2 cup sour cream 2 tablespoons all-purpose flour 1 cup shredded Monterey Jack cheese with jalapeno peppers or cheddar cheese Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of prepared dish. In a large bowl combine Grilled & Ready® Southwestern Chicken Strips, salsa, corn, sour cream and flour; spoon over tortilla chips in dish. Bake, uncovered, for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, 5-10 minutes more or until heated through. Serving Suggestion: Before serving, sprinkle casserole with sliced green onions and black olives. For 4 servings: Prepare as directed, except halve all ingredients and assemble in a 2-quart square baking dish.