3 large chicken breasts, cooked 1 can cream of chicken soup 1 can cream of mushroom soup 1 onion, chopped (I used minced onion flakes) 1 can Rotel tomatoes 1 jar (8oz) Cheez Whiz Dash of Tabasco Dash of Lea & Perrins Worcestershire Sauce Salt and pepper Tortilla chips, crushed 8 oz cheddar 4 oz mozzarella

Dice the cooked chicken breasts. Preheat oven to 350 degrees. In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Whiz, Tabasco and Worcestershire Sauce until blended. Add salt and pepper to taste. Line the bottom of a casserole dish with the crushed tortilla chips. Place the chicken on top and pour over some of the mixture. Add a layer of half the Cheddar. Repeat the process, topping with Cheddar and mozzarella. Bake for 35-45 minutes, until bubbly.