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Submitted by: Cheryl Breeden from North Platte, NE
Originally shared on the web 05/01/2012

11-oz. pkg. mesquite barbecue-flavored potato chips, divided
2-10-3/4 oz. cans cream of chicken soup
1/2 c. milk
4 sweet onions, thinly sliced and divided
2 c. shredded sharp Cheddar cheese, divided

Crush 2 cups of potato chips; set aside. Whisk together soup and milk; set aside. Place half of onion slices in the bottom of a 13"x9" baking pan coated with non-stick vegetable spray. Spread uncrushed chips over onions; add one cup cheese and half of soup mixture. Repeat layering. Top with reserved crushed chips. Bake, uncovered, at 350 degrees for one hour. Serves 10.