Nacho Chicken Casserole

Right, I CANNOT figure out how to post backwards. So you'll just have to bear with me and scroll down and maybe even read backwards. If someone could tell me how to drag and drop posts in a different order, I'd be much obliged.

Anyway, last recipe for the moment... only if you are reading this in order it's the FIRST recipe...

Gad, it's like a time warp thing here!

Nacho Chicken Casserole
5 cups slightly crushed tortilla chips - DIVIDED: 3 cups and 2 cups
4 cups cubed cooked chicken (aprox. 500 g or maybe a bit more... or maybe about three chicken breast fillets - seriously your guess is as good as mine)
2 16-oz jars salsa (which is 2 x 500 g!! So use 2x the salsa for cooking recipe found in the Spanish Rice post)
1 10 oz package frozen whole kernel corn (315 g) and I have no idea what that becomes in cups. I dump a little over half a 500 g bag in. Or maybe a can of corn, drained, if that's what you've got.
1/2 cup sour cream or creme fraiche (125 ml)
2 tbsp all-purpose flour (30 ml)
1 cup (4 oz or 125 g) cheese, like mozzarella or if you live in America and have access to these wonderful things, Monterey Jack with jalapeño peppers, drool -THIS IS THE TOPPING!

Instructions
*cook the chicken if you are like me and don't mess about with pre-cooked chicken or have enough left over chicken to make four cups*
1. Lightly grease a rectangular baking dish. One of those 9x12 or whatever, the normal sized rectangular baking dishes. Place 3 cups of the tortilla chips in the bottom of the dish. In a large bowl combine COOKED chicken, salsa, corn, sour cream, and flour BUT NOT THE CHEESE!! Pour over the tortilla chips.
2. Bake UNCOVERED, in a 350 F (180 C) oven for 25 minutes. Sprinkle with the remaining 2 cups of tortilla chips and the cheese. Bake, uncovered, for 5 to 10 more minutes until the cheese is all melty and gooey goodness.