Mexican Chicken over Chips

• 6 -8 boneless chicken breasts
• 1 (8 ounce) jar taco sauce
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (8 ounce) packageshredded cheddar cheese
• tortilla chips

1. Boil chicken for about 20 minutes.
2. Mix together soup, taco sauce, and 1/2 of the cheese.
3. Shred chicken into mixture.
4. Pour into a 9 x 13 pan and top with the rest of the cheese.
5. Bake at 350 for 1 hour.
6. Serve over tortilla chips.

chicken breasts, taco sauce, cream of chicken soup, cream of mushroom soup, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/mexican-chicken-over-chips-102797 (may not work)