Chicken En-Chill-ada Casserole

Serves 10 to 12

10-3/4 oz. can cream of chicken soup

1 c. milk

3 c. chicken, cooked and chopped

2 4-oz. cans diced green chiles, drained

1/3 c. onion, chopped

6 c. tortilla chips, coarsely crushed and divided

2 c. shredded Monterey Jack cheese, divided

Stir soup and milk together until creamy; spoon just enough into an ungreased 3-quart casserole dish to coat the bottom. Add chicken, chiles and onion. Sprinkle 3 cups chips and half the cheese on top; layer with remaining chips. Spread on remaining sauce; top with cheese. Bake at 350 degrees for 20 minutes, until hot and bubbly.

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