Mexican Chicken Casserole

I wanted to start this post by sharing the photos. I wasn't pleased with how the photos came out. This casserole was delicious and I'll absolutely make it again, but it just isn't a dish that I'd serve if I wanted to impress someone with the looks of a dish.

2 chicken breasts cooked and cubed
1 can of Rotel Tomatoes and Chilis
2 cups sour cream (I used fat free)
1 can cream of chicken soup
2 cups of cheese
left over taco shells

Mix everything except the taco shells together. Break the taco shells and places on the bottom of the dish. Pour the mixture on top and then place additional taco shells on top. Bake at 350 degrees about 45 minutes.

My commentary: This was a little too creamy. Next time I'd add a little less sour cream and a little more chicken. It really was delicious so I'll try again with my modifications next time. I took it for lunch the next day and used tortilla chips to scoop it up. Again, very yummy!