Mexican Chicken - cooking recipe

Ingredients

1 chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes and chilies
1 lb. Velveeta cheese
1 pkg. tortilla chips

Preparation

Boil chicken until tender.
Skin and debone chicken; cut into small pieces.
Cut Velveeta into small cubes.
Combine chicken, cheese, soups and Ro-Tel.
Mix well and set aside.
Spray a large flat casserole dish with a nonstick coating.
Crush the tortilla chips and line the bottom of the casserole.
Save some of the crushed chips to sprinkle on top after baking.
Pour chicken, soup, Ro-Tel and cheese mixture over the crushed chips in the casserole dish.
Bake 45 minutes at 375\u00b0 to 400\u00b0.
Sprinkle the remaining crushed chips over the top before serving.