Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool.
While chicken is cooking, mix the 2 cans of soups with Rotel.
In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top.
Bake at 350 degrees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.