4 c. cubed cooked chicken
1 lb. Velveeta, cubed
2 cans cream of chicken soup, undiluted
1 c. chopped onion
1 10-oz. diced tomatoes & green chilies, undrained
½ tsp. garlic salt
¼ tsp. pepper
1 14 ½ oz. nacho cheese tortilla chips
In a large bowl, combine first 7 ingredients; mix well. Crush chips; set aside 1 c. for topping. Add remaining chips to chicken mixture. Spoon into a greased 13X9” baking dish; sprinkle with reserved chips. Bake, uncovered, at 350 degrees for 30 min. or until cheese is melted & edges are bubbly.
Yield: 8-10 servings.