2 Servings
1 1/2 cups (84 g) unsalted tortilla chips, crushed2 cups (220 g) cooked chicken breast, diced1 cup (235 ml) low sodium cream of mushroom soup8 ounces (225 g) fat-free sour cream1/2 cup (58 g) low fat cheddar cheese shredded
Preheat oven to 350°F (180°C, or gas mark 4).
Line bottom of 11h-quart (1.
4-L) casserole dish with crushed tortilla chips.
Mix remaining ingredients, except cheese, and cover chips.
Top with cheese.
Bake for 15 minutes, or until cheese is bubbly.
