-2 cups shredded cooked chicken (grab a rotisserie chicken for time saving!)
-2 cups shredded lowfat Mexican cheese blend (divided)
-1 (10 oz) can light cream of chicken soup
-½ cup milk
-½ cup light sour cream
-1 can Ro-tel tomatoes (drained)
-½ packet taco seasoning
-1 large bag tortilla chips (used Baked to lighten up)
-Shredded lettuce (optional)
-diced tomato (optional)
Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Grease a 2-quart casserole dish, and add a layer of crushed chips across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed chips, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed chips on top as well if you wish.
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.