I generally use Baked Nacho Chips (Doritos), but this time I used “regular” Nacho Chips because I found them for $.99 a bag. Slightly crunch the chips and spread them into the bottom of a casserole dish, sprayed with non-stick cooking spray. 
Then I combined the other ingredients together in a mixing bowl. This is chicken, condensed cream of chicken soup, salsa, shredded cheese, chopped onion, and diced green chilies. I usually use picante sauce, but I was out and so I grabbed a jar of salsa instead.
Spread the mixture over the chips.
Top with more cheese and pop it into a pre-heated oven.
Serve with whatever fixings you like. Last week I served it over shredded lettuce and topped it with a dollop of sour cream. It’s a perfect quickie, family-pleasing, weeknight dinner. Delicious as always!
Nacho Chicken Bake8 cups Baked Doritos2 cans cream of chicken soup (I use the 98% fat free)1- 10 oz. can of chunk white chicken1 cup picante sauce1 cup shredded cheddar1 medium onion, chopped1-4 oz can diced green chilies
Additional cheese to top casseroleArrange the chips in the bottom of a greased 13 x 9 baking dish. Combine the next six ingredients. Pour over the chips and spread evenly. Sprinkle with additional cheese. Bake at 325 degrees for 40-45 minutes.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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