Mexican Chicken

• 1 chicken, cooked, deboned and cut into chunks
• 2 c. chicken broth
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 (8 oz.) jar pimento strips, drain
• 1 (8 oz.) jar sharp pasteurized process cheese spread
• 1 medium onion, chopped
• 2 tsp. chili powder
• 1 c. instant rice, uncooked
• 1 medium bag corn chips

1. Combine broth, soups, pimento strips, cheese spread, onion and chili powder in a saucepan.
2. Simmer for about 15 minutes, stirring occasionally.
3. In a 9 x 13-inch Pyrex dish, layer the following: 1/3 of the corn chips, half of the chicken, half of the sauce, 1/3 of the corn chips, instant rice and half of the chicken.
4. Pour the remaining sauce over this.
5. Top with the remaining corn chips. Bake uncovered in a preheated 350u0b0 oven for 25 to 30 minutes or until bubbly.
6. Yields 6 to 8 servings.

chicken, chicken broth, cream of chicken soup, cream of mushroom soup, pimento strips, onion, chili powder, instant rice, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561015 (may not work)