4 chicken breasts, boiled and deboned
1 chopped onion
1 1/2 c. jalapeno potato chips, crumbled
1 layer sharp Cheddar cheese
1 layer Monterey-Jack cheese
1 can diced Ro-Tel
1 can cream of chicken soup
1 can cream of mushroom soup

Chop cooked chicken into bite-sized pieces. Layer in 13 x 9-inch casserole dish. Add chopped onion and cheeses. Mix liquids with mixer. Pour over dry ingredients. Work with a spoon so liquids can go to the bottom. If mixture is dry, you may add another can of cream of mushroom soup.

Bake for 35 minutes at 350°F until golden brown.