Nacho Chicken
- 4 cups cubed cooked chicken
- 1 pound process cheese (Velveeta), cubed
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup chopped onion
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 package (14-1/2 ounces) nacho cheese tortilla chips
- Optional: Sliced jalapeno pepper and diced tomato
- In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350u0b0 until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
chicken, cheese, condensed cream, tomatoes, onion, garlic salt, pepper, nacho cheese tortilla chips, pepper
Taken from www.tasteofhome.com/recipes/nacho-chicken/ (may not work)