2 cans cream of chicken soup
1/2 pt. sour cream
1 (2 oz.) can diced chilies
2 c. cooked chicken, bite size pieces
Chopped green onion to taste
1 (7.5 oz.) bag nacho tortilla chips
1/2 c. grated Cheddar cheese

Mix undiluted soup, sour cream, and chilies with their liquid. Toss with chicken and green onion. Line a 2 quart casserole with the chips. Pour the chicken mixture on top; sprinkle with grated cheese. Bake about 40 minutes at 350 degrees until bubbly.