Spanish Chicken Casserole - cooking recipe

Ingredients

1 can cream of mushroom soup
1 can Ro-Tel tomatoes
1 (16 oz.) box Velveeta cheese
4 or more boneless chicken breasts, diced
1 large bag tortilla chips
shredded Cheddar cheese
green chili peppers (optional)
Monterey Jack cheese (optional)

Preparation

Heat soup, tomatoes and Velveeta cheese until cheese is melted. Cook, drain and dice chicken breasts. Layer chips, chicken and cheese mixture in 9 x 13-inch pan. Make at least 2 layers. Top with shredded cheese. Heat in oven at 350\u00b0 until cheese melts on top.