1/2 c. cottage cheese
1 (3 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup
1 tsp. salt
1/8 tsp. garlic powder
1 (4 oz.) can diced green chilies (optional)
3 c. cooked chicken (leave in lg. pieces)
1 c. grated Monterey Jack cheese
2 tomatoes, coarsely chopped
3/4 c. coarsely crushed corn chips
3 c. cooked rice, cooked in chicken broth

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