A flavorful and creamy chicken bake with a Southwestern twist, perfect for a family dinner.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
In a mixing bowl, combine the cottage cheese, cream cheese, and sour cream until smooth.
Use a hand mixer for a smoother consistency.
Stir in the salt, garlic powder, and green chilies.
Adjust the amount of chilies to your spice preference.
Fold in the chicken, rice, shredded cheese, diced tomatoes, and cream of chicken soup.
Ensure all ingredients are evenly mixed for consistent flavor.
Transfer the mixture to a greased 2-quart baking dish.
Spread the mixture evenly for uniform baking.
Top with the crushed tortilla chips.
Crush the chips just before adding to retain their crunch.
Bake uncovered for 25-30 minutes, until bubbly and golden on top.
Check the dish at 25 minutes to avoid over-browning.
Let the dish cool slightly before serving.
Cooling allows the flavors to meld and makes serving easier.
