Mexican Chicken Casserole

Servings: 6
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

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.