Mexican Chicken(Mexico)
 
2 cups corn chips
1 10 ounce can cream of chicken soup
1/2 soup can water
Chicken, cooked and chopped
1 onion, finely chopped
1/2 teaspoon garlic powder
1 10 ounce can Ro-Tel tomatoes
1 cup shredded cheese
 
Line 13x9x2 inch pan with corn chips.  Mix sour with water; pour over chicken.  Sprinkle cheese over top.  Bake at 350 degrees for 45-55 minutes or until chicken is tender.  Yield 6 servings.