Mexican Chicken Casserole - cooking recipe

Ingredients

4 to 6 large skinless chicken breasts
1 can low-fat cream of chicken soup
1 can low-fat cream of mushroom soup
1 can clear chicken broth (skim fat)
1 can Ro-Tel tomatoes
1 large pkg. baked tortilla chips
1 c. fat-free grated Cheddar cheese

Preparation

Preheat oven to 400\u00b0.
Cook chicken in water; save broth. Debone chicken and pull into pieces.
Mix soups, tomatoes and 1 cup broth from chicken.
Salt and pepper to taste.
Crush chips in bag.
Spray large casserole with vegetable spray.
Place crushed chips in bottom.
Add chicken, then pour soup mixture over chicken.
Top with cheese.
Bake 30 to 40 minutes.