Chicken Rotel Casserole

I think I could probably make this recipe in my sleep. I have made it a ba-zillion times over the years. It is a favorite for sure. So easy, so good, and it makes enough for leftovers the next day. Yummy. Another keeper from Merletta. 

Chicken Rotel 

From: Merletta

3 to 4 cans chicken (or 1 cooked and deboned chicken)

1 can cream of mushroom soup

1 Can cream of Chicken Soup

1 can chopped tomato & Chile ROTEL

¼ lb. cubed Velveeta cheese

1 large onion, finely chopped

1 large bagged plain tortilla chips, crushed

Grease a 9x13 pan.

Mix together Cream of Chicken, Cream of Mushroom, and Rotel tomatoes, set aside.

Layer bottom of pan with chicken

Next layer half the bag of crushed tortilla chips

Next layer the onion

Next layer the Velveeta cheese

Next layer the soup mixture

Finish with the remaining crushed tortilla chips

Bake at 350 until hot throughout and bubbly.