1 can corn, drained
2 c. cooked chicken
1/2 c. black olives
1 (10 3/4 oz.) can cream of chicken soup
1 (4 oz.) can green chilies
1 (2 oz.) jar pimientos
1/2 c. sour cream
1/2 tsp. salt
1/2 tsp. cumin
2 c. crushed tortilla chips

Place corn in ungreased 2-quart casserole. Top with chicken and olives. Mix soup, chilies, pimientos, sour cream, salt and cumin; spread over the chicken mixture. Sprinkle with chips.

Bake, uncovered, in a 350°F oven for 40 to 45 minutes.