Mexican Chicken Casserole

• 1 chicken, cooked and deboned
• 1/4 cup (60 ml) chicken broth
• 1 can cream of chicken soup
• 1 can Rotel tomatoes, chopped
• 1 small onion, chopped
• 1 tsp (5 ml). chili powder
• 1 bag white corn tortilla chips
• 4 cups (950 ml) grated chedder cheese

1. Mix first six ingredients together.
2. Put in 9 x 13 inch dish (sprayed with cooking spray).
3. Layer corn chips and cheese on top.
4. Bake at 350 degrees (175 C.) for about 25 minutes.

chicken, chicken broth, cream of chicken soup, tomatoes, onion, chili powder, white corn tortilla chips, chedder cheese

Taken from online-cookbook.com/goto/cook/rpage/0009BB (may not work)