4 boneless chicken breasts, cooked and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can Ro-Tel tomatoes or spicy tomato sauce
2 c. grated Cheddar cheese
1 bag corn chips

Crumble half bag of corn chips and spread on bottom of pan. Mix chicken, Ro-Tel and soups together. Spread mixture over corn chips. Add rest of corn chips and sprinkle on top with Cheddar cheese.

Bake for 15 to 20 minutes at 350°F.