Preheat oven to 350 degrees. Prepare a casserole dish with nonstick cooking spray and set aside.
In a mixing bowl mix your cooked and shredded chicken, cream of chicken soup, sour cream, drained Rotel, drained corn, and 1 cup of your shredded cheese. Once well combined place this in your prepares casserole dish.
Top your casserole with the remaining 1 cup of cheese and your crushed chips. Bake for 15 minutes or until warm throughout and cheese is melted.
Cooking Tip: To save yourself some time you can make your chicken in the slow cooker and then shred it and use it when it's time for dinner. I use this recipe, All-Purpose Slow Cooker Chicken. You can even make enough for several recipes in your slow cooker and store it in the fridge until you are ready to use.