Chicken-Mexican Casserole

• 1 (10 1/2 oz.) can cream of chicken soup
• 1 (4 oz.) can diced Ortega chiles (green)
• 1 large pinch instant minced onion
• 1/2 soup can water
• 2 large firm, ripe tomatoes, sliced thinly
• 1 (6 to 8 oz.) pkg. corn chips or tortilla chips
• 2 (5 oz. each) cans boned chicken, chunked or 2 c. cooked and cubed chicken
• 1 c. shredded Cheddar cheese

1. In a mixing bowl, place soup, chiles, onion and water.
2. Stir to blend well.
3. Lay 1/2 corn chips in 2-quart casserole.
4. Top with 1 can or 1 cup chunked chicken, then half of the tomato slices. Pour half of the soup mixture over chicken mixture. Sprinkle with half of the cheese.
5. Repeat layers in same order, ending with cheese.
6. Bake, uncovered, on High in microwave or reheat 8 to 10 minutes with cover on.
7. Serves 6.

cream of chicken soup, chiles, onion, water, firm, corn chips, boned chicken, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954283 (may not work)