Mexican Chicken Casserole - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts, cooked and chopped into bite-sized pieces
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chilies
1 (10 ounce) can chicken broth
8 ounces Velveeta cheese, shredded
1 (15 ounce) bag nacho cheese flavored tortilla chips, crushed
cooked rice
salt and pepper

Preparation

Prepare chicken and rice.
Preheat oven to 350\u00b0F Mix together soups, tomatoes, and broth.
In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
Top with crushed chips.
Bake for 45 minutes or until bubbling; serve over rice.
NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.