Mexican Chicken

• 6 lbs cooked chicken breasts
• 1 12 quarts water
• 4 ounces chicken base
• 2 (10 ounce) cans rotel
• 1 12 quarts nacho cheese
• 0.5 (50 ounce) can cream of chicken soup
• 0.5 (50 ounce) can cream of mushroom soup
• 3 lbs tortilla chips

1. Heat chicken, water and chicken base to a boil.
2. Add Rotel tomatoes, nacho cheese sauce, cream of chicken and mushroom soup.
3. Place 1/2 cup of Chicken Mixture over 1/2 cup of Tortilla Chips.

chicken breasts, water, chicken base, nacho cheese, cream of chicken soup, cream of mushroom soup, tortilla chips

Taken from www.food.com/recipe/mexican-chicken-268542 (may not work)