Mexican Chicken

6 boneless, skinless chicken breasts poached
2 medium onions finely chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1/2 cup chicken stock
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 package tortilla chips
3 cups sharp grated cheese

Cut poached chicken in bite sized pieces. Combine soups, Rotel tomatoes, chicken stock, salt, and pepper. In a 3 quart casserole, layer com chips, chicken, tomato/soup mixture, onions and cheese in the order given. Bake at 350 approximately 45 minutes.

Chicken stock may be made by putting carrots, celery, and peppercorns in the water used for poaching the chicken breasts. Strain before using.