Mexican Chicken - cooking recipe

Ingredients

1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 chicken, cut in pieces
1 lb. Cheddar cheese
1 bag corn chips

Preparation

Cook chicken in stew pot until tender.
Cool, bone and skin. Cut into bite-size pieces.
Arrange chips in bottom of greased cake pan.
Put on chicken.
Mix soups and Ro-Tel, then spread on chicken.
Shred cheese and sprinkle on top.
Cook in 350\u00b0 oven for 30
minutes.