Mexican Chicken Casserole - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken
1 can cream of mushroom soup
1 large bag king size Fritos
8 oz. shredded Cheddar cheese
1 chopped onion
1 can enchilada sauce
1 c. chicken broth
1/2 tsp. garlic

Preparation

Boil, debone and cut up chicken.
Retain 1 cup broth.
Combine soup and sauce with chicken.
Spray a 9 x 12-inch glass pan with Pam.
Line pan with Fritos.
Cover with chicken mixture.
Sprinkle with onion and cheese.
Top with Fritos.
Pour broth over all. Bake, uncovered, at 350\u00b0 for 30 minutes.