1 lb. process American cheese, cubed
2 cans cream of chicken soup, undiluted
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup chopped onion
1/2 tsp. garlic salt
1/4 tsp. pepper
1 pkg. (14-1/2 oz.) nacho cheese tortilla chips
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| NACHO CHICKEN | ||
| Yields 8-10 servings | ||
| 4 cups cubed cooked chicken 1 lb. process American cheese, cubed 2 cans cream of chicken soup, undiluted 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 cup chopped onion 1/2 tsp. garlic salt 1/4 tsp. pepper 1 pkg. (14-1/2 oz.) nacho cheese tortilla chips |
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| In a large bowl, combine the first seven ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9x2-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350 for 30 minutes or until cheese is melted and edges are bubbly. | ||