Nacho Chicken

• 3 cups diced cooked chicken
• 1 lb. (16 oz.) VELVEETA, cut up
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1 can (10 oz.) diced tomatoes and green chiles
• 5 to 6 cups nacho cheese tortilla chips, crushed, divided

1. Combine in a large bowl the cubes of chicken, VELVEETA, soup and tomatoes with green chilies.
2. Stir in 1/2 of the crushed chips.
3. Spread in 13x9-inch baking dish and top with remaining chips.
4. Bake at 375F for about 30 minutes or until bubbly and hot.
5. Makes 6 servings.

chicken, velveeta, condensed cream, condensed cream, tomatoes, nacho cheese tortilla chips

Taken from www.kraftrecipes.com/recipes/nacho-chicken-57956.aspx (may not work)