1 can cream of chicken soup
1 1/2 to 2 c. shredded Cheddar cheese, divided
1/2 c. milk
4 oz. can green chilies, diced
1/2 c. green onions, chopped
2 c. tortilla chips, crushed
2 c. cooked chicken, cubed
1/2 c. medium salsa

Combine soup, 1 cup of cheese, milk, chilies, and onion in bowl. Stir to blend. Place 1/3 of chips in bottom of casserole dish. Top with half the chicken, then half the soup mixture. Repeat layers. Top with chips. Sprinkle with remaining cheese. Bake at 350 degrees for 20-25 minutes until bubbling hot. Remove from oven and top with salsa.