3 (5 oz. ea.) cans tuna in water, drained
1 (23 oz.) can cream of chicken soup (family size)
1 (12 oz.) can evaporated milk
1 (16 oz.) box large elbow macaroni, cooked
1 (16 oz.) pkg. shredded Monterey Jack cheese
1 1/2 cups crushed, plain, potato chips (Lay's)

Cook elbow macaroni according to package directions. Drain.

Mix first four ingredients in a large bowl. Place 1/3 of crushed potato chips on bottom of 9x13-inch baking dish. Place 1/3 of grated cheese over chips. Layer 1/2 of tuna mix, 1/3 of cheese, 1/3 of potato chips. Repeat with remaining ingredients, ending with the cheese as the last layer. Cover with aluminum foil.

Bake at 375°F for 35-40 minutes. Uncover and bake for an additional 10 minutes or until top is brown and bubbly.

Submitted by: Cindy Limon