Mexican Casserole - cooking recipe

Ingredients

1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 (8 oz.) jar (1/2 c.) pasteurized process cheese spread
1/2 c. milk
2 (5 oz.) cans tomato sauce
1/4 c. canned, boned chicken, diced
1/4 c. canned green chilies, chopped
1 Tbsp. instant minced onion
1 (16 oz.) pkg. corn chips (about 6 c.)

Preparation

Combine soup, cheese and milk. Beat with rotary beater until smooth.
Stir in chicken, chilies, tomato sauce and onion in a 10 x 6 x 1 1/2-inch baking dish. Repeat layers, ending with cheese mixture. Bake, uncovered, at 350\u00b0 about 30 minutes.