1 can mushroom or celery soup
1 can cream of chicken soup
1 1/2 c. cubed, cooked chicken
1 c. cubed Velveeta cheese
1 can Rotel
1 c. chicken broth
6 oz. corn chips
1 sm. onion, chopped
1 sm. bell pepper (opt.)

Mix all ingredients and pour into 3 quart casserole. Bake at 350 degrees until bubbly all through.