1 fryer chicken (3 lbs.), cooked, skinned, deboned and cut in bite size pieces
1 med. onion (chopped)
1/2 c. butter
1 can (4 oz.) chili pepper, chopped
1 c. chicken broth
3/4 c. milk
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of chicken soup
1 pkg. (7 oz.) corn chips
1 c. grated cheese

Prepare chicken; set aside. Saute onion and peppers. Add broth, milk and chicken broth and both soups; bring to a boil. Transfer to buttered 2 1/2 quart casserole. Top with chips and cheese. Bake at 350 degrees until hot and bubbly and cheese has melted.