Mexican Chicken - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) chicken
1 medium onion, chopped
1 (8 oz.) pkg. tortilla chips, broken
1 1/2 c. shredded Cheddar cheese
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 (10 oz.) can tomatoes with hot peppers
3/4 c. chicken broth

Preparation

Cook chicken in salted water.
Remove from broth, reserving broth; cool.
Bone chicken and cut meat into small pieces.
Place chicken in bottom of a lightly greased 2-quart shallow casserole. On top of chicken, put a layer of onion, half of the chips and cheese; top with remaining chips.
Combine soups, tomatoes and chicken broth; blend well.
Pour over casserole and bake at 350\u00b0 for 30 minutes.
Yields 6 servings.