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Cook chicken in boiling water until tender, reserving 2 cups of broth. Cut chicken into bite sized chuncks. Mix soups, tomatoes, broth and chicken together and set aside. Layer half of the chips on the bottom of a 13x9 inch baking dish. Pour soup mixture over the chips. Layer the remaining chios over the soup mixture. Top with grated cheese. Bake at 350 for 25 to 30 minutes.
Marvelous Mexican Casserole
3 boneless, skinless chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
2 cups chicken broth
1 large bag nacho cheese Dorito chips
grated cheddar cheese
Cook chicken in boiling water until tender, reserving 2 cups of broth. Cut chicken into bite sized chuncks. Mix soups, tomatoes, broth and chicken together and set aside. Layer half of the chips on the bottom of a 13x9 inch baking dish. Pour soup mixture over the chips. Layer the remaining chios over the soup mixture. Top with grated cheese. Bake at 350 for 25 to 30 minutes.
