Mexican Chicken - cooking recipe

Ingredients

1 chicken, cooked, deboned and cut into chunks
2 c. chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) jar pimento strips, drain
1 (8 oz.) jar sharp pasteurized process cheese spread
1 medium onion, chopped
2 tsp. chili powder
1 c. instant rice, uncooked
1 medium bag corn chips

Preparation

Combine broth, soups, pimento strips, cheese spread, onion and chili powder in a saucepan.
Simmer for about 15 minutes, stirring occasionally.
In a 9 x 13-inch Pyrex dish, layer the following: 1/3 of the corn chips, half of the chicken, half of the sauce, 1/3 of the corn chips, instant rice and half of the chicken.
Pour the remaining sauce over this.
Top with the remaining corn chips. Bake uncovered in a preheated 350\u00b0 oven for 25 to 30 minutes or until bubbly.
Yields 6 to 8 servings.