Mexican Chicken Casserole

• 1 large onion
• 3 lb. cooked chicken
• 2 cans cream of chicken soup
• 1 large can Pet milk
• 2 (4 oz.) cans chopped green chilies
• 1 lb. grated Cheddar cheese
• 1 pkg. corn chips
• 1 stick oleo or butter

1. Cook, bone and cut chicken into small pieces.
2. Chop onion and cook with green chilies in 1/2 stick oleo until onion is clear. Add soup and milk and cook until bubbly.
3. Butter all sides of a 9 x 13-inch pan and layer the bottom with corn chips.
4. Add the chicken pieces.
5. Layer with half of grated cheese and pour soup mixture over all.
6. Spread another layer of corn chips and remainder of grated cheese.
7. Bake at 350u0b0 for 1 hour.
8. Serves better if allowed to set 15 minutes before serving.
9. Can be prepared ahead and frozen.

onion, chicken, cream of chicken soup, pet milk, green chilies, cheddar cheese, corn chips, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384360 (may not work)