Mom's Tostito Chicken

My family loves Mexican food and although our interpretation of "Mexican" might be laughed at by our friends down south of the border, this has become one of our family's most loved recipes over the years. I make it all the time because it's fast and easy, and just plain 'ole dee-lish. I make it with a store bought lemon-pepper rotisserie chicken, which saves loads of time (don't forget to keep the bones for soup stock).

1 diced seasoned rotisserie chicken
1 10 oz can of mild rotel (diced tomatoes & green chilies)
1 can cream of mushroom soup
1 cup chicken broth
1 small onion, chopped
1 8 oz package shredded cheddar cheese
¼ bag plain tostito corn chips
Dry taco seasoning to taste (optional)

Chop and sauté the onion with a little bit of the chicken broth and if you like, add a little dry taco seasoning as it sautés. In a separate bowl whisk together the can of rotel (include liquid from can), the can of mushroom soup and the cup of chicken broth and whisk together. Lightly butter a lasagna size casserole/Pyrex dish and add a layer of tostito chips (enough to cover the bottom). On top of the chips, layer on the diced chicken. Add sautéed onion on top of the chicken, then pour on your wet mixture of rotel, soup and broth. The chips soak up all the liquid and once baked turn into a nice soft tortilla crust. Top with the shredded cheese and bake uncovered at 350 degrees for about 55 minutes. Once out of the oven, let it set 25-30 minutes, then cut into squares and serve.