Easy Nacho Chicken

INGREDIENTS:

• 3 to 4 cups cooked diced chicken
• 16 ounces shredded or cubed American cheese (Velveeta or other process melting cheese)
• 2 cans (10 3/4 oz each) condensed cream of chicken soup
• 1 can (approx. 10 oz) diced tomatoes and green chilies, undrained , or use 1 can (14.5 oz) Mexican style stewed tomatoes
• 1 cup chopped onion
• 1 can (4 ounces) mild green chile peppers, optional
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon pepper
• 1 package (14 1/2 oz) nacho cheese tortilla chips

PREPARATION:
In a large bowl, combine chicken, cheese, soup, tomatoes, green chiles, onion, and seasonings; mix well. Crush chips; set aside 1 cup of the chips for topping and blend remaining chips into chicken mixture.Spoon mixture into a greased 13 x 9-inch baking dish; sprinkle with reserved tortilla chips. Bake, uncovered, at 350° for 30 minutes, or until cheese is melted and casserole is bubbling.

Serves 4 to 6.