King Ranch Casserole

I recently completed a family recipe project, which introduced me to this yummy Tex-Mex casserole.  This particular recipe was taken from Campbell's Kitchen website, but closely resembles my family's version.

Ingredients:
1 can condensed cream of mushroom soup
¾ cup salsa
¾ cup sour cream
1 teaspoon chili powder
2 cans diced tomatoes, drained
2 chicken breast halves, cooked and diced
12 small corn tortillas cut into 1-inch strips
1 cup shredded cheese (we used a Mexican blend)
Sliced green onion

Directions:
1. Preheat the oven to 350 degrees. Stir the soup, salsa, sour cream, chili powder, tomatoes and chicken in a mixing bowl.
2. Place half of the tortilla strips as a layer in a 9 by 13 inch casserole pan. Top with a layer of half the chicken mixture. Repeat the layers again to fill the pan. Sprinkle the top of the casserole with cheese.
3. Bake for 40 minutes or until the mixture is hot and bubbling. Serve with additional salsa and sour cream. Sprinkle the top with the green onion (not in picture).