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Tostado Grande

1 (11-ounce) package refrigerated baking powder biscuits
1 (6-ounce) package corn chips, crushed
1 cup (8 ounces) sour cream
1 (8-ounce) bottle creamy Italian dressing
1 1/2 tablespoons all-purpose flour

2 1/2 cups cut-up cooked turkey or chicken
1 (4-ounce) can chopped green chilies, drained
1/3 cup sliced ripe olives
Suggested Toppings: Shredded lettuce and cheese; chopped tomatoes, onions, green pepper; sliced olives.

1. Preheat over to 400°F (205°C).
2. Pat biscuits into bottom of 15 1/2 x 10 1/2 x 1-inch jellyroll pan. Sprinkle with corn chips, mounding on both sides. Bake 10 minutes.
3. Meanwhile, in large bowl, blend sour cream, creamy Italian dressing and flour; add turkey, chilies and olives. Spread evenly on crust, leaving 1-inch border.
4. Bake an additional 7 minutes or until edges are brown. Garnish with suggested toppings; cut into squares to serve.

Makes 8 servings.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.