Nacho Chicken Casserole

Ingredientai

4 cups cubed cooked chicken

1 pound process cheese (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

Sliced jalapeno pepper and diced tomato, optional

Nurodymai

In a large bowl, combine the first seven ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° for 30 minutes or until cheese is melted and edges are bubbly. Serve with sliced jalapenos and/or diced tomatoes if desired.