Ingredients
8 cups nacho tortilla chips2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 can (10 ounces) chunk white chicken, drained1 cup picante sauce1 cup shredded cheddar cheese1 medium onion, chopped1 can (4 ounces) chopped green chiliesAdditional shredded cheddar cheese, optionalShredded lettuce and chopped fresh tomatoes
Preparation
Arrange chips in a greased 13x9-in. baking dish. In a large bowl, combine the soup, chicken, picante sauce, cheese, onion and chilies; pour over chips. Sprinkle with additional cheese if desired.
Bake, uncovered, at 325° for 40-45 minutes or until bubbly. Serve with lettuce and tomatoes.
