Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (3 lb.) chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can green chilies, chopped
1 tsp. chili powder
4 tsp. minced onion
1/8 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. Tabasco sauce
1 c. chicken broth
4 c. corn tortilla chips or corn chips
8 oz. sharp Cheddar cheese, grated

Preparation

Cook and debone chicken.
Reserve 1 cup broth.
Combine soups, chilies and spices to broth.
Blend well.
Preheat oven to 350\u00b0. Cover bottom of 2 1/2 to 3-quart casserole dish with 2 cups chips. Spread 1/2 chicken over chips; then half sauce and then half cheese.
Repeat layers, ending with cheese.
Bake 25 to 30 minutes at 350\u00b0.