<http://schema.org/recipeInstructions>
" Dice onion. In 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. With slotted spoon, remove onion to bowl. Meanwhile, cut chicken into 1-inch chunks. On waxed paper, mix flour, chili powder, and salt. Toss chicken pieces in flour mixture to coat. In oil remaining in skillet over medium-high heat, cook chicken until it just loses its pink color throughout. Remove to bowl with onion. Into skillet, stir milk, creamed corn, and kidney beans; heat to boiling. Stir in chicken and onion, chopped cilantro, and half of cheese; heat through. Remove skillet from heat. Preheat oven to 375 degrees F. Coarsely break 1 cup tortilla chips and place in bottom of four 10-ounce oven-safe bowls or small casseroles. Place bowls in jelly-roll pan for easier handling. Spoon chicken mixture into bowls; top with remaining shredded cheese. Tuck remaining chips into chicken mixture. Bake 10 minutes or until mixture is hot and bubbly and cheese melts."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4869/chicken-casserole-el-paso-style-571/>