Mexican Casserole - cooking recipe

Ingredients

3 to 4 chicken breasts or 1 whole chicken, cooked until tender (save broth)
2 cans cream of chicken soup
1 can Ro-Tel tomatoes with green chilies (found in Mexican foods section)
1 c. broth (from chicken)
1 small pkg. Velveeta cheese
corn chips

Preparation

Cover bottom of 9 x 13-inch glass baking dish with corn chips. Cut chicken into bite size pieces.
Layer over chips.
Combine soup, broth and tomatoes (undrained) in a separate bowl and pour over chicken.
Top with cubed Velveeta.
Bake at 350\u00b0 for 35 to 45 minutes.