1 can cream of mushroom soup
1 can cream of chicken soup
2 c. boned chicken (you may use 2 cans boned chicken)
1 tall can evaporated milk
1 medium onion, chopped
1 sm. can green chilies
1 pkg. corn chips (or Stados)
3/4 lb. Longhorn cheese, grated

Mix the first six ingredients together and bring to boil, stirring constantly. Line the bottom of 9 x 13 inch pan with the chips. Spread cheese evenly over chips and spread chicken-soup mixture over cheese layer. Bake at 350 degrees for 20 minutes.

This part of your casserole could easily be done in the microwave - eliminating most of the stirring. Should be stirred a couple of times during cooking.