1 doz. hot tamales
2 cans (10 1/2 oz.) Swanson's Chicken Ala King
1 (5 oz.) can evaporated milk
1 (4 oz.) can Old El Paso peeled green chilies
1 (1 lb.) bag shredded sharp Cheddar cheese or to taste

Break the tamales into fourths; line them in a 13 x 9 Pyrex dish. Mix together the Chicken a la King, the evaporated milk and green chilies; pour over tamales. Sprinkle top with Cheddar cheese.

Bake at 350°F for approximately 25 minutes until done.