1 1/4 c. (10 3/4 oz.) can cream of chicken soup
2 tbsp. flour
1 1/2 c. (6 oz.) shredded process American cheese
1/2 c. (4 oz.) diced mild green chilies
1/2 c. green onion, sliced
1/3 c. instant nonfat dry milk
Water
1 c. coarsely crushed tortilla chips
2 c. cooked, cubed chicken

Combine soup, 1 cup cheese, chilies and onion in medium mixing bowl. Stir together nonfat dry milk and flour. Gradually add enough water to make 2/3 cup; add to soup mixture. Stir to blend. Place 1/3 cup tortilla chips in bottom of 10 x 6 x 2 inch baking dish. top with half chicken, then half soup mixture. Repeat layers. Sprinkle remaining 1/2 cup cheese over top. Bake in oven at 350 degrees for 25 to 30 minutes or until heated through. Sprinkle remaining tortilla chips around edges of dish. Garnish center with choice of chopped tomatoes, sliced green pepper or sliced ripe olives. Makes 6 cups.