1 (6 oz.) bag nacho cheese chips
4 chicken breasts, cooked and diced
1 can cream of chicken soup
1 c. sour cream
1 c. grated Longhorn cheese
1/2 c. chicken broth
1 (6 oz.) can diced green chiles
1 sm. onion, chopped

Spray 9x13 inch pan with Pam. Line pan with tortilla chips. Spread chopped chicken over chips. Mix together soup, sour cream, broth, chiles and onion. Spread mixture on top of chicken and chips. Top with grated cheese. Bake at 350 degrees for 35 minutes.