Mexican Chicken Casserole

Ingredients

1,100 gr chicken
1 package cream of mushroom soup
1 package cream of chicken soup
1 package rotel tomatoes
120 ml chicken stock
6 gr salt
3 gr black pepper
1 package corn chips
2 onions
375 gr sharp cheese

Instructions

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 litre casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 180ºC F for 45 mins. May be frozen. Makes 8 servings.