Mexican Chicken - cooking recipe

Ingredients

1 whole chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar mild picante
1 large box Velveeta cheese, cut in chunks
1 large bag tortilla chips
1 (8 oz.) bag shredded Cheddar cheese

Preparation

Boil chicken until it falls off bone.
Skin and debone it. Preheat oven to 350\u00b0.
In a saucepan, mix both cans soup and picante.
Mix well and add cheese until it is melted.
Crunch up handful of chips and set aside.
Now crunch 1/2 bag of chips and put in bottom of a 13 x 9-inch pan, then layer 1/2 of chicken on top and then 1/2 of cheese sauce on top.
Then repeat with other 1/2 in same order.
Sprinkle top with chips and Cheddar cheese. Bake at 350\u00b0 for 1 hour.