Nacho Chicken

• 4 cups cubed cooked chicken
• 1 lb process American cheese, cubed (Velvetta works well)
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1 (10 ounce) can diced tomatoes with mild green chilies, undrained (I use Rotel)
• 1 cup chopped onion
• 12 teaspoon garlic salt
• 14 teaspoon pepper
• 1 (14 1/2 ounce) package nacho cheese flavored tortilla chips, crush and set aside 1 cup for topping

1. Crush chips (not too fine).
2. Combine first seven ingredients in a large bowl; mix well.
3. Spoon into a 13 x 9 inch baking dish that has been sprayed with non stick cooking spray, sprinkle with reserved chips.
4. Bake, uncovered, at 350 for 30 minutes or until cheese is melted and edges are bubbling.

chicken, american cheese, condensed cream, tomatoes, onion, garlic salt, pepper, nacho cheese

Taken from www.food.com/recipe/nacho-chicken-97934 (may not work)