Mexican Chicken Casserole

4 lb Chicken -- cooked

1 cn Cream of mushroom soup

1 cn Cream of chicken soup

1 cn Rotel tomatoes

1/2 c Chicken stock

2 ts Salt

1 t Black pepper

1 pk Corn chips

2 Onions -- finely chopped

3 c Sharp cheese -- grated

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350~F for 45 mins. May be frozen. Makes 8 servings.