Mexican Chicken - cooking recipe

Ingredients

6 to 8 skinned chicken breasts
1 (10 oz.) can Ro-Tel tomatoes
1 (8 1/2 oz.) bag Fritos or Doritos
1 can cream of mushroom soup
1 can cream of celery soup
1 medium onion, chopped
2 Tbsp. margarine
1/2 lb. cheese, grated

Preparation

Boil chicken breasts in water just to cover.
When cool, cut into bite size pieces and set aside.
Pour bag of chips in chicken broth to soak it up.
Set aside.
Melt margarine and saute onion. Add soups and Ro-Tel tomatoes.
Stir and heat until mixed.
Add chicken and chips, stir until well mixed.
Pour in casserole dish. Top with grated cheese and bake in 400\u00b0 oven for 20 minutes.