Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (3 lb.) fryer
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. can chopped green chilies
1/4 tsp. Tabasco
1 c. chicken broth
1/8 tsp. garlic powder
1 tsp. chili powder
4 tsp. minced onion
1/4 tsp. pepper
4 c. Fritos (regular size)
8 oz. grated Cheddar cheese

Preparation

Cook and debone chicken. Chop chicken. Save 1 cup broth. Combine soups, chilies, Tabasco and broth. Cover bottom of 3-quart casserole with 2 cups Fritos. Spread half of chicken, half of liquid and half of cheese. Repeat layers. Cook at 350\u00b0, uncovered, for 30 minutes.