1 (12-oz) bag of tortilla chips, divided
4 boneless, skinless chicken breasts, cooked and chopped, divided
1 (10 1/2-oz) can of chicken and rice soup, divided
2 cups grated sharp cheddar cheese, divided
1 (10-oz) can of tomatoes with green chiles, divided

Cook's note: Casserole freezes well. Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.

Procedure: Grease a 1-qt casserole dish. Preheat oven to 350°F. Crush chips. Place half in a layer on the bottom of the prepared casserole. Sprinkle half of the chicken over the chips. Pour several spoonfuls of soup on top. Sprinkle with a layer of cheese. Top with layer of the tomatoes with green chiles. Repeat layers, topping casserole with additional cheese if desired (but good).

Bake for 25 minutes!

Yield: 4-6 servings.