Mexican Chicken

• 1 beef bouillon cube (melted in 1 c. hot water)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 large onion, chopped and sauteed in oleo
• 1 to 4 jalapeno peppers
• 1 large pkg. tortilla chips or Doritos, crushed
• 1 boiled chicken, cut in bite size pieces (or 4 chicken breasts)
• 1 lb. Cheddar cheese, grated

1. Combine soups, onion and peppers.
2. Place half the chips in bottom of baking dish.
3. Add chicken to soups and onion.
4. Pour half of this mixture over chips.
5. Sprinkle with cheese.
6. Repeat with chips and chicken mixture and cheese.
7. Bake at 325u0b0 for 30 minutes. Top with more cheese after you remove from oven.
8. Sometimes you may need to add chicken broth to keep from being dry.

bouillon cube, cream of chicken soup, cream of mushroom soup, onion, peppers, tortilla chips, chicken, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=818911 (may not work)