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Title: Nacho Chicken
Categories: Poultry, Cheese, Vegetables, Breads
Yield: 10 servings

4 c Diced, cooked chicken
1 lb Velveeta; in cubes
21 1/2 oz (2 cans) cream of chicken
- soup; undiluted
10 oz Can Ro*Tel diced tomatoes
- w/green chilies; undrained
1 c Chopped onion
1/2 ts Garlic salt
1/4 ts Pepper
14 1/2 oz Bag nacho cheese tortilla
- chips
Sliced jalapeno and diced
- tomato; opt

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" X 9" baking dish; sprinkle with reserved chips.
Bake, uncovered @ 350oF/175oC until cheese is melted and
edges are bubbly, about 30 minutes. Serve with sliced
jalapenos and diced tomatoes if desired.

Thom Britton, Three Rivers, Michigan

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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