Nacho Chicken - cooking recipe

Ingredients

1 large bag white, restaurant style tortilla chips
4 boneless, skinless chicken breasts
1 can Mexican tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 box mild Mexican Velveeta

Preparation

Crush enough tortilla chips to cover bottom of medium casserole dish.
Parboil chicken, cut into cubes, layer on top of chips.
Mix tomatoes, cream of chicken and cream of mushroom soups.
Pour over chicken.
Shred or slice Velveeta, about 1/2 package, and sprinkle over top.
Add more crushed chips to top, bake at 350\u00b0 for 1/2 hour, until cheese is melted and dish is warmed through.