Mexican Chicken - cooking recipe

Ingredients

1 fryer size chicken, boiled, deboned and diced
1 pkg. corn tortilla chips
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 large onion
1 c. grated Cheddar cheese

Preparation

Reserve 1/2 cup of chicken broth.
Remove meat from bones and cut into bite sized pieces.
Break tortilla chips into bottom of 9 x 13-inch casserole dish.
Arrange chicken on top of chips.
Mix soups, tomatoes and onion.
Pour over chicken.
Sprinkle with Cheddar cheese.
Bake at 350\u00b0 for 20 to 30 minutes.
Serves 6 to 8.