Ruth's Nacho Chicken

1 can cream of chicken soup
1 1/2 c. grated cheese
4 oz diced green chilies
2 c cut up chicken
1/3 c dry milk
2 T flour
crushed tortilla chips

Combine soup, 1 cup cheese, chilies and onions. Stir together dry milk and flour. Gradually add enough water to make 2/3 c., add to soup. Stir to blend. Place 1/2 cup tortilla chips in bottom of 10x6x2 pan. Top with half of chicken then half of soup mixture. Repeat layers. Sprinkle on remaining cheese. Bake 350 degrees 25-30 min. Garnish with remaining tortilla chips.