Mexican Cheesy Chicken Casserole

I found this on April's Blog. I've actually made it several times and we LOVE it.

1 can (10 3/4 oz) of condensed cream of chicken soup undiluted
1 cup (8 oz) of sour cream
2 tablespoons taco sauce
1/4 cup of chopped green chilies (but I used a whole small can, about 1/2 cups worth)
3 cups of cubed cooked chicken (2-3 chicken breasts)
2 cups of shredded cheese (pretty much as little or as much cheese as you would like)
4 cups broken tortilla chips

Directions:In a bowl, combine the soup, sour cream taco sauce and chilies. In an ungreased shallow 2 qt baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat Layers. Bake Uncovered, at 350 degrees for 25-30 minutes or until bubbly. Makes 4-6 servings.

**My adaptions: I use tomatillo sauce instead of the green chilies and taco sauce. The recipe can be changed to your liking of how spicy you want it with adding in some diced jalapenos.

Review: Our family LOVES this recipe. The boys ask for it weekly.