Mexican Chicken Casserole

• 2 lbs boneless skinless chicken breasts, cooked and chopped into bite-sized pieces
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 ounce) can diced tomatoes and green chilies
• 1 (10 ounce) can chicken broth
• 8 ounces Velveeta cheese, shredded
• 1 (15 ounce) bag nacho cheese flavored tortilla chips, crushed
• cooked rice
• salt and pepper

1. Prepare chicken and rice.
2. Preheat oven to 350u0b0F Mix together soups, tomatoes, and broth.
3. In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
4. Top with crushed chips.
5. Bake for 45 minutes or until bubbling; serve over rice.
6. NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

chicken breasts, cream of mushroom soup, cream of chicken soup, tomatoes, chicken broth, velveeta cheese, nacho cheese, rice, salt

Taken from www.food.com/recipe/mexican-chicken-casserole-137879 (may not work)