Mexican Chicken Casserole

Yield: 6 servings

Ingredients

• 4 pounds chicken, cooked
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Ro*Tel tomatoes
• 1/2 cup chicken stock
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 package corn chips
• 2 onions, finely chopped
• 3 cups sharp cheese, grated

Instructions

1. Cut chicken into bite-size pieces.
2. Combine soups, tomatoes, chicken stock, salt and pepper.
3. In a 3 quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given.
4. Bake at 350 degrees F for 45 minutes.

Notes

May be frozen.