4 chicken breasts
Dash of red pepper
1 sm. pkg. velveeta
1 lg. pkg. nacho cheese chips
1 can Ro-Tel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup

Boil chicken breasts; cool. Remove bones and cut into small pieces. Place chicken pieces on bottom of casserole. Sprinkle with red pepper. Cut Velveeta cheese in strips and cover chicken. Put half package of nacho cheese chips over cheese. Mix Ro-Tel and soups; pour over chips. Sprinkle remaining chips over soup mixture. Bake at 300 degrees for 1 hour.