1 1/4 c. (10 3/4 oz. can) cream of chicken soup
1 1/2 c. (6 oz.) shredded process American cheese
4 oz. can diced mild green chilies
1/2 c. sliced green onions
1/3 c. instant non-fat dry milk
2 tbsp. flour
Water
1 c. coarsely crushed tortilla chips
2 c. cooked cubed chicken
Garnish: chopped tomatoes, green peppers, ripe olives

Combine soup, 1 cup cheese, chilies, and onions in medium bowl. Stir together milk powder and flour. Gradually add enough water to make 2/3 cup. Blend with mixture in bowl.

Place 1/3 cup chips in bottom of 10x6x2 inch baking dish. Top with half the chicken, then half the soup mixture. Repeat layers. Sprinkle rest of cheese on top.