1 (11 oz.) can condensed Cheddar cheese soup
1/2 c. milk
1 (4 oz.) can green chili peppers, chopped, drained
1 tbsp. minced dried onion
1 (15 1/2 oz.) can salmon, drained, broken in chunks
1 1/2 c. coarsely broken tortilla chips

In a mixing bowl, combine soup, milk, peppers and onion. Remove skin and bones from salmon. Add salmon and 1 cup of tortilla chips to soup mixture. Turn in 1-quart casserole. Top with remaining chips. Bake in 375 degree oven until heated through, 40 to 45 minutes. 4 servings.