Chicken Enchilada Casserole

• 1 (3 lb.) chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (4 oz.) can green chilies, chopped
• 1 tsp. chili powder
• 4 tsp. minced onion
• 1/8 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/4 tsp. Tabasco sauce
• 1 c. chicken broth
• 4 c. corn tortilla chips or corn chips
• 8 oz. sharp Cheddar cheese, grated

1. Cook and debone chicken.
2. Reserve 1 cup broth.
3. Combine soups, chilies and spices to broth.
4. Blend well.
5. Preheat oven to 350u0b0. Cover bottom of 2 1/2 to 3-quart casserole dish with 2 cups chips. Spread 1/2 chicken over chips; then half sauce and then half cheese.
6. Repeat layers, ending with cheese.
7. Bake 25 to 30 minutes at 350u0b0.

chicken, cream of mushroom soup, cream of chicken soup, green chilies, chili powder, onion, garlic powder, black pepper, tabasco sauce, chicken broth, corn tortilla chips, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=604657 (may not work)