1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup small-curd cottage cheese
1 package (3 ounces) cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups (6 ounces) shredded Monterey Jack or mozzarella cheese
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1/8 teaspoon garlic salt
1-1/2 cups crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped
In a blender or food processor, combine the soup, sour cream, cottage cheese and cream cheese: cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chilies, olives and garlic salt.
Pour into a greased 2-qt. baking dish. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes. Serves 6 - 8.