Mexican Chicken

I tend to make this when I have alot of chicken left over and working for a place that has chicken every day of the week I can have alot of left over chickn. I use both white and dark meat in this.

• Ready In: 3 hrs 25 mins
• Serves: 4

Ingredients

• 1  bag  white corn tortilla chips
• 1  can  cream of mushroom soup
• 1  can  cream of chicken soup
• 1  cup chicken broth
• 1  can Rotel tomatoes & chilies
• 1  teaspoon chili powder
• 1⁄2 cup onion, chopped
• 2  cups chicken breasts, cooked and diced
• 3  cups cheddar cheese, grated

Directions

1. Spray crock pot with non-stick cooking spray and cover bottom of pot with slightly crushed chips.
2. Combine soups, broth, rotel, and chili powder in a separate bowl.
3. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese.
4. Layer once more with rest of ingredients beginning with chips and ending with cheese.
5. Cook on high in crock pot for three hours.