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, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.