1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (9 1/4 ounces) tuna, drained and flaked
1 can (8 ounces) stewed tomatoes (reserve 3 tomato pieces)
1 cup coarsely crumbled corn chips
1/2 small green pepper, chopped (about 1/4 cup)
2 teaspoons instant minced onion
1/2 teaspoon chili powder
Dash of garlic salt
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup coarsely crumbled corn chips
Chili sauce (optional)

Heat oven to 350°. Mix soup, tuna, tomatoes, 1 cup corn chips, the green pepper, onion, chili powder and garlic salt in a greased 1 1/2 quart casserole. Sprinkle with cheese and arrange reserved tomato pieces in center. Sprinkle 1 cup corn ship around tomatoes, Bake uncovered until bubbly, about 30 minutes. Serve with chili sauce. 8 servings.

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