Taco Chicken Casserole - cooking recipe

Ingredients

1 fryer, cooked and chopped up (no salt)
1 large bag taco Doritos, crumbled
1 c. chicken broth
1 c. Ro-Tel tomatoes
1 c. mushroom soup
1 can cream of chicken soup

Preparation

In large skillet, brown 2 pounds cut up stew meat which has been salted, peppered and floured.
Remove from skillet and drain off excess fat.
Return meat to skillet and slice 1 large onion or 2 medium onions.
Cover with water and simmer until meat is tender.
If water gets low, add a little at a time.
When meat and onion are done, remove to dish with slotted spoon.
To remaining broth, add 1/2 cup shredded cheese and 1 cup sour cream.
Salt and pepper to taste.
Mix well.
Return meat to mixture and bring to a boil.
Serve over cooked rice.