Mexican Chicken Casserole

4 pounds chicken, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1/2 cup chicken stock
2 teaspoons salt
1 teaspoon black pepper
1 package corn chips
2 onions, finely chopped
3 cups sharp cheese, grated

Cut chicken into bite-size pieces.

Combine soups, tomatoes, chicken stock, salt and pepper.

In a 3-quart casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350 degrees F for 45 minutes. May be frozen.

Makes 6 servings.