Tex-Mex Chicken

• 2 1/2 lb. chicken pieces
• 1 (6 1/4 oz.) bag tortilla chips
• 3/4 c. chopped onion
• 1/2 c. chopped green pepper
• 1 tsp. chili powder
• 1 c. milk
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 (10 oz.) can Ro-Tel tomatoes and green chilies, minced
• 1/2 lb. diced fresh mushrooms if desired
• 1/2 lb. grated sharp Cheddar cheese

1. Cook chicken pieces until tender in 5 to 6 cups water; drain. Remove meat from bones and cube, discarding skin and bones.
2. Crush tortilla chips and spread in 13 x 9 x 2-inch baking dish.
3. Add chicken.
4. Blend remaining ingredients, except cheese.
5. Pour over chicken.
6. Top with cheese.
7. Bake at 350u0b0 for 40 minutes.

chicken pieces, tortilla chips, onion, green pepper, chili powder, milk, cream of chicken soup, cream of mushroom soup, rotel tomatoes, fresh mushrooms, grated sharp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451854 (may not work)