Mexican Casserole

Ingredients:
- 1 lb boneless skinless chicken breast
- 10 34 ounces cream of mushroom soup
- 10 ounces Rotel Tomatoes, your choice of heat
- 4 ounces mexican cheese
- 34 cup sour cream
- 12 teaspoon ground cumin
- 8 ounces baked corn tortilla chips
- 12 teaspoon chili powder

Directions:
- Drain tomatoes.
- Cook and dice chicken breasts.
- crush Tortilla chips until there is one cup crushed.
- preheat oven to 375.
- coat 9X13 pan with nonstick cooking spray.
- Mix diced chicken with next 5 ingredients.
- Pour into pan, top with chips.
- Sprinkle with chili powder on top.
- Bake for about 25 minutes.