Mexican Style Chicken and Rice

Cold weather dish for sure.

3 cups cooked rice

2 cups cooked and boned chicken, cut into pieces

1/2 cup chopped green pepper

1 11-ounce can cream of shrimp or chicken soup

1 10-ounce can Rotel tomatoes

1 4-ounce can green chilies

2 teaspoons salt

1/2 teaspoon garlic powder

1 cup sharp cheddar cheese, grated

1 cup corn chips

Preheat oven to 350°.

Combine all ingredients except corn chips. Turn into a greased 2-quart shallow casserole. Top with corn chips. Bake at 350° for 30 minutes.