8 chicken breasts
2 medium onions, cut up
1 small bag tortilla chips
1 lb. Velveeta cheese, cubed
3 tbsp. butter
1 can Ro-Tel tomatoes and chillies
1 can mushroom soup
1 can celery soup
1 can Cheddar cheese soup

Boil chicken until tender; no salt. Debone and slice when cool. Sauté onions in butter. Add soups, cheese and tomatoes. Add chicken and allow cheese to melt. In large buttered casserole, place layer of tortilla chips, then layer of chicken mixture. Repeat layers until casserole is full. Make sure tortilla chips are covered by mixture to keep from burning.

Bake at 350°F for 30 minutes or until hot and bubbly.