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Mexican Vegetable-Chicken Casserole

1 (141/2-ounce) package nacho-seasoned tortilla chips
2 cups chopped cooked chicken
1/2 cup (2 ounces) shredded four cheese Mexican-style cheese blend
1 (15 1/4-ounce) can corn with red and green peppers, drained
1 (14 1/2-ounce) can cut green beans, drained
1/2 cup sour cream
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 (4.5-ounce) cans chopped green chilies
2 tablespoons taco seasoning mix
Garnish: whole green chili peppers

1. Set aside 16 whole tortilla chips, and crush enough remaining chips to measure 1 cup.
2. Stir together chicken, half of cheese, corn, and next 5 ingredients. Spoon into a lightly greased 11 x 7-inch baking dish. Sprinkle with remaining cheese and crushed chips. Arrange whole chips around edge of dish.
3. Bake, covered, at 375*F (190*C) for 30 minutes or until bubbly. Serve with salsa. Garnish, if desired.

Makes 6 servings.