Mexican Chicken

• 1 bag white corn tortilla chips
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 can Rotel tomatoes & chilies
• 1 teaspoon chili powder
• 12 cup onion, chopped
• 2 cups chicken breasts, cooked and diced
• 3 cups cheddar cheese, grated

1. Spray crock pot with non-stick cooking spray and cover bottom of pot with slightly crushed chips.
2. Combine soups, broth, rotel, and chili powder in a separate bowl.
3. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese.
4. Layer once more with rest of ingredients beginning with chips and ending with cheese.
5. Cook on high in crock pot for three hours.

white corn tortilla chips, cream of mushroom soup, cream of chicken soup, chicken broth, tomatoes, chili powder, onion, chicken breasts, cheddar cheese

Taken from www.food.com/recipe/mexican-chicken-52856 (may not work)