Mexican Chicken Casserole

Yields:	1 casserole
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4	pounds	chicken	cooked
1	can	soup, cream of mushroom
1	can	soup, cream of chicken
1	can	tomatoes, canned	rotel
1/2	cup	chicken broth
2	teaspoons	salt
1	teaspoon	black pepper
1	package	corn chips
2	each	onions	finely chopped
3	cups	cheddar cheese, very old, sharp	grated

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 350F for 45 mins.

May be frozen. Makes 8 servings.

I made a half batch to test on my family before making it for a group of 16. My family just went wild over this recipe. Bill

Reviewed by billpike