1 whole chicken
1 can Rotel tomatoes & green chilies, chopped
1 med. bag tortilla chips
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. box Velveeta cheese
1/2 onion, chopped

Boil chicken and debone and skin. Combine soups and tomatoes and green chilies. Heat until warm. Place ingredients in layers in a large long dish or pan, starting with chips, then chicken, then soup mixture. Cut cheese into pieces and put some on top of soup mixture. Keep layering, ending with cheese. Bake in 350 degree oven until hot and bubbly. Sprinkle chopped onion over each layer.