Mexican Chicken - cooking recipe

Ingredients

6 to 7 chicken breasts, cooked and cubed
1 medium onion, chopped
1 can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes, diced
2 c. shredded cheese
14 oz. bag nacho cheese tortilla chips

Preparation

Crush chips and put half in bottom of a 9 x 13-inch cake pan that has been sprayed with Pam.
Combine soups, Ro-Tel tomatoes and broth.
Whisk until smooth.
Pour half over chips in pan. Sprinkle chicken, onion and cheese over soup in layers.
Put another layer of chips, soup, chicken, onion and cheese. Bake at 350\u00b0 for 30 minutes or until hot and cheese melts.