Ingredients:
4 c. cooked chicken
1 lb. Velveeta, cubed
2--10 3/4 oz. cans condensed cream of chicken soup
1--10 oz. can diced tomatoes & green chilies, undrained
1 c. chopped onion
1/2 tsp. garlic salt
1/4 tsp. pepper
1--14.5 oz. pkg. Nacho cheese tortilla chips
In a large bowl, combine all ingredients except the chips. Mix well. Crush the chips and set aside 1 cup for topping. Add the remaining chips to the mixture and stir well. Spoon into a lightly greased 13 x 9 x 2 baking dish & sprinkly with reserved chips. Bake uncovered at 350 degrees for 30 minutes or until cheese is melted and edges are bubbly.
Recipe from: Mikie Reeves
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