King Ranch Chicken

Looks delicious, no?  It was!  Much melty cheeses.  Don't understand why Ranch is in the title, as it is not present in the actual dish.  It is, however, just a little spicy.  I would say it is something someone with a  sensitive palette could handle.  Mine turned out a little soupy, so I would try perhaps half of the cans of soup.  It also came out a little brown at the top, as you can see, but that's just because my stove is a higher watt than the recipe probably expects.  Here's the recipe if you'd like to give it a whirl:

3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped (or minced)
1 can Rotel tomatoes (mine had chiles in it)
1 jar Cheez Wiz (8 oz.)
Dash of Tobasco
Dash of Worcestershire
salt and pepper
Crushed tortilla chips
8 oz. Cheddar
4 oz. Mozzarella

Dice the cooked chicken breasts.  Preheat oven to 350 degrees F.  In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheez Wiz, Tobasco, and Worcestershire until blended.  Add salt and pepper to taste.  Line the bottom of a casserole dish with crushed tortilla chips.  Place the chicken on top and pour over half 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.