Chicken Enchilada Casserole

Ingredients:
3 cups chopped boneless and skinless chicken
1 (10 3/4 oz.) can condensed fat free reduced sodium cream of mushroom soup
1 10 3/4 oz.) can condensed fat free reduced sodium can of cream of chicken soup
1 (14 1/2 oz.) can tomatoes with chilies such as Rotel®
2 cups baked plain tortilla chips
1 (8 oz.) package reduced fat shredded cheddar cheese

Preparation:Combine chicken, soups and tomatoes in a bowl and stir. Layer crushed chips on the bottom of a casserole dish. Pour the mixture over the chips. Top with the shredded cheese. Bake in preheated 350F oven for 25-30 minutes.

Makes: 8 servings