Mexican chicken casserole

Yield: 6 servings

Ingredients:

• 4 lb Chicken; cooked
• 1 cn Cream of mushroom soup
• 1 cn Cream of chicken soup
• 1 cn Rotel tomatoes
• 1/2 c Chicken stock
• 2 ts Salt
• 1 ts Black pepper
• 1 pk Corn chips
• 2 Onions; finely chopped
• 3 c Sharp cheese; grated

Instructions:

Cut chicken in bite size pieces. Combine soups tomatoes chicken stock salt and pepper. In a 3 qt casserole layer corn chips chicken tomato mixture onions and cheese in the order given. Bake at 350~F for 45 mins. May be frozen. Makes 8 servings.

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