Mexican Chicken Casserole

• 4 chicken breasts
• 1 can diced Ro-Tel tomatoes
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 medium bag Tostitos chips
• 1 pkg. grated Velveeta cheese (may use Mexican style; I use two pkg., one plain and one Mexican to make it "cheezy")

1. Boil chicken breasts for 1 hour.
2. Let cool and remove chicken from bone in small strips.
3. Mix together in a large bowl Ro-Tel tomatoes, cream of chicken soup and cream of mushroom soup.
4. Add boiled chicken strips to mixture.
5. Crush a layer of Tostitos chips on the bottom of a 9 x 13-inch casserole dish.
6. Pour mixture over chips.
7. Bake at 350u0b0 for approximately 30 minutes.
8. Remove and top with grated cheese.
9. Return to the oven and bake until cheese is nice and melted.
10. Serves 6 to 8 people.

chicken breasts, rotel tomatoes, cream of chicken soup, cream of mushroom soup, tostitos chips, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395697 (may not work)