2 cans (10 FL oz each) condensed cream of chicken soup
1 cup sour cream
1/4 cup milk
1 1/4 tsp ground cumin
1/2 tsp garlic powder
3 cups cubed cooked chicken
1 can Old El Paso* Chopped Green Chiles, undrained
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro or parsley
3 cups finely shredded Mexican-style Cheddar-Monterey Jack cheese blend
1 cup chopped red pepper
1/4 cup sliced ripe olives
1 cup crushed nacho cheese-flavour tortilla chips
Additional chopped or whole fresh cilantro leaves, if desired
Heat oven to 350ºF. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken and chiles. Spread about 1 1/4 cups of the chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with onions and cilantro. Sprinkle with 1 cup of the cheese. Top with 4 noodles. Spread 1 1/4 cups chicken mixture over noodles; sprinkle with red pepper and olives. Sprinkle with 1 cup of the cheese. Top with 4 noodles; spread with remaining chicken mixture. Bake uncovered 30 minutes; sprinkle with tortilla chips and remaining 1 cup cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand 15 minutes before cutting.