1 c. cream of chicken soup
2 tbsp. green chilies, diced
1/4 tsp. minced onion
1/2 c. water
2 lg. tomatoes
1 med. pkg. corn chips
2 c. cooked chicken
1 c. cheddar cheese

In small mixing bowl, place chilies, soup, onion and water. Stir until well blended. In 2 quart casserole, layer 1/2 of chips (about 2 cups), 1 cup chicken, 1 sliced tomato. Pour 1/2 of soup mixture over. Sprinkle 3/4 of the cheese. Repeat layers. Sprinkle remaining cheese on top. Cover. Place in microwave; cook on high 8 to 10 minutes. Let stand 5 minutes before serving. Serves 4 to 6.