Nacho Chicken
Ingredients
4 cups cubed cooked chicken
1 pound 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
Directions
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 13×9-in. baking dish; sprinkle with reserved chips.
Bake, uncovered, at 350° until cheese is melted and edges are bubbly, about 30 minutes.
Serve with sliced jalapenos and diced tomatoes if desired.
