2 large cooked chicken breasts, skinned, deboned and shredded
1 (10 oz.) can Rotel diced tomatoes (I use Mexican style)
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (5 oz.) can evaporated milk (Carnation or store brand)
1 medium onion, chopped
1 green bell pepper, chopped
1/4 cup (1/2 stick) butter
1 large bag tortilla chips (your favorite)
shredded sharp cheddar cheese, for sprinkling

Preheat oven to 350°F.

Sauté onion and bell pepper in butter until tender. Add diced tomatoes, both soups and evaporated milk. Bring to a slow boil and well mixed.

In a 9x12-inch casserole dish (spray with non-stick cooking spray (Pam) for easy clean-up), layer bottom with tortilla chips. Layer shredded chicken over chips and pour soup mixture over chicken. Cover well with shredded sharp cheddar cheese and place another layer of tortilla chips over cheese.

Bake at 350°F for 20 to 25 minutes.

Submitted by: Kim