Mexican Chicken Casserole - cooking recipe

Ingredients

5 boneless, skinless chicken breasts
1 can Ranch Style beans
1 can cream of chicken soup
8 oz. shredded Cheddar cheese
1 can Ro-Tel
1/2 lb. Velveeta
1 tsp. chili powder
1 bag Mexican original corn tortilla chips or corn tortilla shells (your preference)

Preparation

Boil chicken breasts, then dice.
In a saucepan, mix Ro-Tel, soup and the Velveeta until cheese is melted.
Then add beans, chili powder and chicken.
In a casserole dish, cover the bottom with a layer of the sauce, then a layer of chips (or shells). Continue and end with sauce.
Top with shredded Cheddar cheese and bake for 45 minutes at 350\u00b0.