Mexican Chicken - cooking recipe

Ingredients

2 chickens
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes, mashed
1 c. milk
1 onion, chopped
1 bag Doritos chips
1 lb. Cheddar cheese
5 or 6 Tbsp. chicken broth

Preparation

Boil chicken in butter and salt.
Debone and chunk meat.
Mix soups, Ro-Tel tomatoes, milk and onion.
Crunch chips.
Coat bottom of a large casserole dish with chicken broth.
Layer chips, chicken and sauce until all are used.
Let stand in refrigerator 24 hours.
Cover with grated cheese.
Bake at 300\u00b0 for 1 hour.