Mexican Chicken Casserole

2 lb chicken; cooked
1 can cream of chicken soup
1/2 can Rotel tomatoes
1/4 cup chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 pkg corn chips
1 onions; finely chopped
1 1/2 cup 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.