Mexican Chicken Casserole - cooking recipe

Ingredients

1 large fryer
1 small block Cheddar cheese, grated (mild)
1 large bag nacho cheese chips, crushed
2 cans cream of chicken soup
1 can Ro-Tel tomatoes
1 onion, chopped
1 1/2 c. chicken broth

Preparation

Boil fryer and debone.
Mix soup, tomatoes, onions and broth in a separate bowl.
Layer ingredients in 13 x 9-inch pan in following order:
chicken, cheese, chips and soup mixture until all used (save small amount of chips and cheese to sprinkle on top the last 10 minutes of cooking time).
Cook at 350\u00b0 for 30 to 45 minutes until bubbly.