Broken chips seem to be doomed to extinction around my house.  Not sure why - other than they are a lot more fun to crunch when they are full-size.  Broken chips make a nice base for this casserole.

You can use leftover corn-on-the-cob, or frozen, or drained canned corn.  Leftover cooked chicken is also great here, but you could also use cooked and drained ground beef.  You can see, it’s very versatile and accepting of most leftovers in many forms.

You’ll find that the hint of Mexican flavor is something most kids would enjoy.  It’s also fast to assemble and have on the table within about 30-45 minutes.  Add a green salad and/or fruit, and you have a great meal in a hurry.

Recipe source:  anything you have on hand

Ingredients:

1-1/2 cups diced, cooked chicken (or 1/2 - 1 lb ground beef, browned)

4 oz sour cream (about 1/2 cup)

1 10-oz can cream of chicken soup, undiluted

3/4 cup salsa

1/2 can corn, or about 1 cup frozen or fresh

1-2 cups grated cheese, as desired

2 cups crushed Doritos or other tortilla chips

Directions:

Crush chips and arrange in bottom of 1-1/2 quart casserole dish.

Mix together the sour cream, salsa, condensed soup until smooth.

Add in the chicken or ground beef, corn, and half the grated cheese.

Mix until smooth.  Spread over the top of the crushed chips.

Cover with remaining cheese.

Bake @ 350°, uncovered, until hot and bubbly - about 1/2 hour.

Serve with additional salsa, sour cream, guacamole, or other garnishes.