Mexican Chicken - cooking recipe

Ingredients

1 broiler/fryer (about 3 1/2 lb.)
2 Tbsp. oleo
1 mild onion, chopped
1 can cream of mushroom soup, undiluted
1/2 can cream of chicken soup, undiluted
1/2 c. chicken broth
1 small can mild green chilies, chopped
chili powder
1 bag tortilla chips
2 c. (8 oz.) shredded Cheddar cheese

Preparation

Cook chicken in pot with enough water to cover and about 1 tablespoon salt.
Bring to a boil.
Cover and let simmer about 1 hour or until tender.
Remove chicken from water; reserve 1/2 cup broth.
Remove skin from chicken and debone.
Cut into bite size pieces and set aside.
Melt oleo; add onion and saute until tender.
Combine onion mixture with 2 soups, broth and green chilies in a bowl.
Stir well.
Add chili powder to taste.
Mix in chicken.
Crush tortilla chips in bottom of 9 x 13-inch pan.
Pour chicken mixture over chips.
Spread cheese on top.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Serves 6 to 8.