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

      4 c  Chicken; cooked, diced
      1 lb Velveeta; in cubes
 21 1/2 oz Cream of chicken soup
           - (2 cans); undiluted
     10 oz Can Ro*Tel diced tomatoes
           - with green chilies;
           - undrained
      1 c  Onion; chopped
    1/2 ts Garlic salt
    1/4 ts Pepper
 14 1/2 oz Bag nacho cheese tortilla
           - chips
           Jalapeno; sliced (optional)
           Tomato; diced (optional)

  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 13x9" baking dish; sprinkle with
  reserved chips. Bake, uncovered @ 350°F/175°C until cheese is
  melted and edges are bubbly, about 30 minutes. Serve with sliced
  jalapenos and diced tomatoes if desired.

  Recipe by Thom Britton, Three Rivers, Michigan

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

  Uncle Dirty Dave's Archives

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