Mexican Chicken - cooking recipe

Ingredients

4 boneless chicken breasts, cooked and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can Ro-Tel tomatoes or spicy tomato soup
2 c. grated Cheddar cheese
1 bag corn chips

Preparation

Crumble half bag of corn chips and spread on bottom of pan. Mix chicken, Ro-Tel and soups together.
Spread mixture over corn chips.
Add rest of corn chips and sprinkle top with Cheddar cheese.
Bake for 15 to 20 minutes at 350\u00b0.