Chicken Enchilada Casserole

• 6 chicken breasts, cooked, boned and cubed
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (4 oz.) can chopped green chilies
• 1 Tbsp. chili powder
• 1/2 c. chopped onion
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/4 tsp. Tabasco sauce
• 1 c. chicken broth
• 8 oz. sharp Cheddar cheese, grated
• 4 c. corn chips

1. Combine soups, chilies, spices, Tabasco sauce and 1 cup broth. Mix well.
2. Cover bottom of a 9 x 13-inch pan with 2 cups corn chips.
3. Spread 1/2 of chicken over this, then half of sauce mix and half of the grated cheese.
4. Repeat, ending with cheese.
5. Bake at 350u0b0 for 30 minutes.

chicken breasts, cream of chicken soup, cream of mushroom soup, green chilies, chili powder, onion, garlic powder, black pepper, tabasco sauce, chicken broth, cheddar cheese, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264839 (may not work)