Easy Mexican Chicken Casserole - cooking recipe

Ingredients

3 to 4 lb. chicken, boiled, boned and cut up (approximately 4 c.)
2 cans cream of mushroom soup
2 cans Ro-Tel tomatoes and green chilies, diced
2 c. grated Cheddar cheese
10 oz. pkg. tortilla chips, crushed

Preparation

Mix all ingredients.
Pour into lightly greased 9 x 13-inch pan.
Bake at 375\u00b0 until bubbly.
Freezes well.