Mexican Chicken

1. 1

   Cook chicken in salted water.

2. 2

   Remove from broth, reserving broth; cool.

3. 3

   Bone chicken and cut meat into small pieces.

4. 4

   Place chicken in bottom of a lightly greased 2-quart shallow casserole. On top of chicken, put a layer of onion, half of the chips and cheese; top with remaining chips.

5. 5

   Combine soups, tomatoes and chicken broth; blend well.

6. 6

   Pour over casserole and bake at 350u00b0 for 30 minutes.

7. 7

   Yields 6 servings.

No additional tips available.