Recipe - Mexican Chicken Casserole

4 pound Chicken; cooked
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 cn Rotel tomatoes
One half cup Chicken stock
2 teaspoon Salt
1 teaspoon Black pepper
1 pack Corn chips
2 Onions; finely chopped
3 cup Sharp cheese; 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 350~F
for 45 mins. May be frozen. Makes 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini