1 pkg. boiled chicken breast, boiled and cubed
2 cans creamy chicken mushroom soup
1 can Mexican-style stewed tomatoes, diced
1/2 med. onion, chopped
1 med. bell pepper, chopped
2/3 c. picante sauce
Dash of salt and pepper
1/4 pkg. corn chips
1 c. shredded cheddar cheese

In medium saucepan, combine the first 7 ingredients and heat for 5 minutes. Spread corn chips on the bottom of 8x12 casserole pan and alternate layers of corn chips with sauce, ending with sauce on top. Sprinkle grated cheese on top and bake in preheated 350 degree oven for 30 minutes. Enjoy. Serves 5 to 6 people.