Chicken and Mushroom Enchilada Casserole

Chop onions and slice mushrooms thinly, then add to extra virgin olive oil in a heated, deep skillet. Saute for a few minutes with salt and pepper, then remove from pan with slotted spoon. There will be a lot of liquid which comes out of the mushrooms. Just pour all of this mixture into a small bowl and save for next step. Add a bit more oil and saute the chicken, browning slightly and then add the liquid from the mushroom-onion mixture. Then add the packet of taco seasoning mix and HALF of the can of Rotel. Once combined, add cream cheese, heating and stirring to melt. Once melted, it will create a thin sauce. Take a slotted spoon and remove the chicken, mushrooms and onions to a bowl. Keep the sauce in the pan and turn heat to medium-low. Add refried beans to the sauce and mix together to create a thick refried bean sauce. Next coat a 13x9-inch baking pan or Corningware dish with cooking spray and sprinkle with 1 cup of the crushed tortilla chips. Next top the chips with the refried bean mixture. Spoon and spread over the chips with a spatula. Next cover the beans with the chicken and mushroom-onion mixture. Then sprinkle with the remaining 1 cup of crushed tortilla chips. Mix the remaining half of the Rotel and the sour cream. Top the tortilla chips with this sour cream mixture. Bake at 400 for 30 minutes or when it starts to bubble around the edges. Remove from the oven and top with your choice of cheese; return to oven for 10-15 minutes or until browned and bubbly.