Mexican Chicken Casserole

[melhams]

Mexican Chicken


3-4 chicken breasts cooked and chopped
1 med onion, chopped
1 ½ cups crushed corn chips
1 can cream of chicken soup
6 oz. Cheddar cheese, grated.
½ can rotel
1 can cream of mushroom soup

Combine onion, soup, cheese, rotel. Into casserole dish, place 1/3 of the chips, 1/3 of the soup mixture, 1/3 of the chicken. Repeat twice, top with chips. Bake 45 minutes at 350. If casserole gets too dry, add a little liquid such as chicken broth (I’ve never had to do this).