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1 chicken, cooked, boned and cutup
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, finely chopped
1 can diced tomatoes and green chilies
1/2 lb. grated cheddar cheese
Tortilla chips

Crush tortilla chips to cover bottom of 9 x 13 inch pan. Mix together remaining ingredients. Pour over chips. Bake 1 hour at 350 degrees. This recipe freezes well before baking. It also works well with leftover turkey instead of chicken. This dish was a hit at day camp cooked in a Dutch oven, omitting the chips; stir during cooking time. Serve over chips. (We used canned cooked chicken.) May be too hot for Brownies! Adjust by using less tomatoes and green chilies.