Nacho Chicken Casserole
4 cups cooked, cubed chicken
1 (16 ounce) package Velveeta, cubed
2 (10.75 ounce) cans cream of chicken soup
1 (10 ounce) can Ro-tel
1 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 (14.5 ounce) bag nacho cheese tortilla chips, crushed
Preheat oven to 350. In bowl, combine chicken, Velveeta, soup, Ro-tel, onion, garlic salt and pepper, mix well. Set aside 1 cup chips for topping. Add remaining chips to chicken mixture. Spoon into greased 9x13 inch baking pan. Sprinkle with reserved chips. Bake for 30 minutes, or until cheese is melted and edges are bubbly.