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Preheat the oven to 350F.
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Using your hands or a wooden spoon, coarsely crush the tortilla chips.
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This is easier to do if you leave them in the bag (open it slightly to let the air out).
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Place mushrooms and butter in a glass bowl.
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Toss with soup powder and microwave on High (100 percent power) for 2 minutes.
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Drain to remove excess moisture.
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Cut the chicken into bite-size chunks.
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Combine the alfredo sauce with sour cream and mix well.
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Coat a 9x12-inch glass baking dish with nonstick cooking spray.
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Cover the bottom of the pan with about 2 cups of the crushed chips.
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Top with half of the chicken, all of the mushrooms, half of the sauce, half of the pico de gallo and half of the cheese.
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Repeat with 2 cups crushed chips and remaining chicken, sauce, pico de gallo and cheese.
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Bake the casserole 35 to 40 minutes, or until hot.
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Note: The sauce is fairly thick, so it is easier to spread if you evenly distribute large spoonfuls and then spread it gently with the back of a large spoon.
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Once the dish heats, the sauce will thin.
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You can make this 8 hours in advance.
