Mexican Chicken

• 1 chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes and chilies
• 1 lb. Velveeta cheese
• 1 pkg. tortilla chips

1. Boil chicken until tender.
2. Skin and debone chicken; cut into small pieces.
3. Cut Velveeta into small cubes.
4. Combine chicken, cheese, soups and Ro-Tel.
5. Mix well and set aside.
6. Spray a large flat casserole dish with a nonstick coating.
7. Crush the tortilla chips and line the bottom of the casserole.
8. Save some of the crushed chips to sprinkle on top after baking.
9. Pour chicken, soup, Ro-Tel and cheese mixture over the crushed chips in the casserole dish.
10. Bake 45 minutes at 375u0b0 to 400u0b0.
11. Sprinkle the remaining crushed chips over the top before serving.

chicken, cream of mushroom soup, cream of chicken soup, rotel tomatoes, velveeta cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496152 (may not work)