1 can Rotel tomatoes with chiles
1 can cream of mushroom soup
1 can cream of chicken soup
4 boneless, skinless chicken breasts, cooked and cubes
1 10-oz. bag of corn chips, crushed
2 cups shredded Cheddar cheese

Combine soups and tomatoes. Add chicken. Put the crushed corn chips in the bottom of a 9 x 13 baking dish. Pour chicken and soup mixture over chips. Top with cheese.

Bake at 350°F until cheese is melted (about 30 to 40 minutes).

Makes 6 to 8 servings.