1 can cream of chicken soup
1 (8 oz.) jar Cheez Whiz (or Velveeta)
1/2 c. milk
2 c. diced, cooked chicken
3 tbsp. chopped green chilies
2 tsp. instant minced onions
4 c. corn chips, coarsely crushed
Cooked noodles

In saucepan heat soup and cheese until bubbly. Gradually stir in milk, add chicken, chilies and onion. Cook and stir until bubbly. Place 1/2 of corn chips in 1 1/2 quart casserole. Pour on soup mixture, top with remaining chips. Bake in 350 degree oven for 20 minutes.