Mexican Chicken(Serves 4 To 6)

• 1 whole chicken
• 1 medium onion
• 2 lb. Velveeta cheese, chopped
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can Ro-Tel tomatoes, diced
• 1 (11 oz.) pkg. nacho cheese Doritos

1. Boil chicken until tender.
2. Take meat off bones, reserving 1 cup broth.
3. Cut chicken into strips or bite size pieces.
4. Place chicken in bottom of 13 x 9-inch casserole dish.
5. Chop onion and spread over chicken.
6. Spread cheese over chicken and onion; mix a little with your fingers.
7. Mix soups, tomatoes, all but 1 1/2 cups chips (chopped finely) and chicken broth.
8. Allow chips to become soggy.
9. Pour mixture over cheese and chicken.
10. Top with remaining crushed chips.
11. Bake until hot and bubbly, 20 to 40 minutes at 350u0b0.

chicken, onion, velveeta cheese, cream of chicken soup, cream of mushroom soup, rotel tomatoes, nacho cheese doritos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687966 (may not work)