A quick and easy, 'tostada-style' casserole with a crust made with refrigerated biscuits topped with crushed corn chips. A great recipe for leftover turkey or chicken.

Tostada 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 chiles, drained
1/3 cup sliced ripe olives
Suggested Toppings: shredded lettuce, shredded cheddar cheese, chopped tomato, chopped onion, chopped avocado, chopped fresh cilantro, sour cream, salsa, taco sauce, lime wedges

1. Preheat over to 400°F (205°C).
2. Pat biscuits into bottom of jellyroll pan (15 1/2 x 10 1/2 x 1-inch). 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, chiles and olives. Spread evenly on crust, leaving 1-inch border.
4. Bake an additional 7 minutes or until edges are brown.
5. Garnish with suggested toppings; cut into squares to serve.

Makes 8 servings.

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