Nacho Chicken Mexican Casserole

Nacho Chicken Mexican Casserole 2 cups rotisserie chicken, deboned & skinned, broken into chunks 1 can (10.75 oz) cream of chicken soup, condensed 98% fat free 1 cup light sour cream 4 oz can diced green chilies 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons pepper 1 teaspoon salt 1 bag (8 oz) nacho cheese tortilla chips 2 cups shredded mexican blend cheese, reduced fat, divided Optional toppings Fresh cilantro Sour cream Hot sauce Preheat oven to 350 Spray a large casserole dish (9x13) with nonstick spray, set aside. In a large bowl stir together rotisserie chicken, cream of chicken soup, sour cream, green chilies, chili powder, cumin, pepper & salt until well combined. Taste and adjust seasoning as needed. Crush 1/2 of the chips and sprinkle over the bottom of the prepared casserole dish, spreading into an even layer Spoon chicken mixture over crushed chips into an even layer Sprinkle 1 1/2 cups of cheese over chicken. Crush remaining chips over cheese. Sprinkle remaining cheese over top Cover pan with foil. Bake for 30 minutes in oven. Remove foil and continue backing for another 10-15 minutes, or until cheese is bubbly and starting to brown. Remove and let sit for 5 minutes before serving. Top with any additional toppings you prefer