Chop the onion.

Melt butter in a skillet over medium heat.

Sauté the chopped onion in the melted butter until softened.

In the skillet, add cream of mushroom soup, chicken soup, Rotel, cooked chicken strips, and chicken broth.

Mix all ingredients well until combined.

Bring the mixture to a boil, then reduce heat and simmer for a few minutes.

In a 9 x 13 inch casserole dish, create a layer of crushed taco chips.

Pour the chicken mixture evenly over the taco chips.

Top with grated cheese.

Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes, or until the cheese is melted and bubbly.

Let cool slightly before serving.