1 can cream of chicken soup
1 (4 oz.) can diced green chilies
1/4 tsp. instant onion
1/2 c. water
2 lg. firm tomatoes, sliced thinly
1 (6 oz.) pkg. corn chips
2 (5 oz.) cans chicken
1 c. Cheddar cheese, shredded

In small mixing bowl, place soup, chilies, onion and water. Stir until well blended. In 2-quart casserole layer half the corn chips. Top with 1 can chicken then half of tomato slices. Pour half of soup mixture over top and sprinkle with half the cheese. Repeat layers in same order ending with cheese. Microwave 10 to 12 minutes on high. Let stand 5 minutes before serving. Makes 6-8 servings.