Ingredients

1 c. cream of chicken soup

2 tbsp. green chilies, diced

1/4 tsp. minced onion

1/2 c. water

2 lg. tomatoes

1 med. pkg. corn chips

2 c. cooked chicken

1 c. cheddar cheese

Method

In small mixing bowl, place chilies, soup, onion and water.

Stir until well blended.

In 2 quart casserole, layer 1/2 of chips (about 2 cups), 1 cup chicken, 1 sliced tomato.

Pour 1/2 of soup mixture over.

Sprinkle 3/4 of the cheese.

Repeat layers.

Sprinkle remaining cheese on top.

Cover.

Place in microwave; cook on high 8 to 10 minutes.

Let stand 5 minutes before serving.

Serves 4 to 6.

Cooks Comments and Tips

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