This easy and versatile casserole satisfies that Mexican food crazing without the mess and work.

1 cup chicken, cut into bite sized pieces

seasoning of choice (see Tips)

1 can cream of chicken soup

1 cup cheese sauce (I like Ragu Double Cheddar)

1 cup salsa

1/4 cup sour cream

1 cup cooked rice (white, brown, chicken flavored or Spanish flavored)

2 cups crushed tortilla chips

add ins: sauteed onion or green peppers, sliced black olives, sliced jalapenos

Preheat oven to 400*. Cook chicken with seasonings. Sautee onion or pepper with chicken, if using. In a medium bowl mix soup, cheese sauce, salsa, sour cream, rice and any add ins.

In a 9×13 casserole, sprinkle 1/3 of the chips. Top with half of the chicken and sauce mixture. Sprinkle on 1/3 more chips. Top with the rest of the chicken and sauce. Sprinkle on the rest of the chips.

Bake for 20-25 minutes, or until bubbly.

Tips: You can use boneless chicken breast, thigh or leg in this recipe. Use leftovers from another meal or rotisserie chicken from the store.

Taco seasoning, chili powder, cajun seasoning, onion powder, garlic powder and paprika are good seasoning choices.

This is a good way to use up leftover rice and stale tortilla chips.

You can use sliced cheese instead of sauce. Mix the rest of the sauce, as instructed. When you put down a sauce layer, add a layer of cheese slices as well. If using a thicker cheese sauce, such as Cheeze Whiz, add 1/4 cup milk to the sauce mixture.

Top casserole with more salsa and sour cream, if desired.

You can double or triple this recipe to feed more people. Or halve it to feed less.