1/2 c. cottage cheese (low fat can be substituted)
1 (3 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 can (10 3/4 oz.) cream of chicken soup
1 tsp. salt (can be omitted)
1/8 tsp. garlic powder
3 c. cooked chicken in lg. pieces (or chunks if you prefer)
3 c. cooked rice
1 c. grated Monterey Jack cheese
2 tomatoes, chopped
3/4 c. crushed corn chips or tortilla chips

Blend cottage cheese, cream cheese and sour cream until smooth. Add mixture to remaining ingredients except corn chips. Pour into shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes. 6 generous servings. Freezes well.