chips
cooked chicken, cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion, chopped
1/2 c. milk
8 oz. shredded Mexican mix cheese
jalapeno peppers (if desired)

Spray 9 x 13 dish with Pam. Layer pan with chips. Mix cooked chicken, soups, onion and milk. Pour over chips and sprinkle cheese on top. Top with jalapeno peppers for an extra hot dish. Refrigerate overnight or bake immediately at 300°F for 50 minutes.