4 lg. chicken breasts
8 oz. Mexican Velveeta cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of onion soup (nothing else works)
1 can Rotel tomatoes
1/2 can chicken broth
1/2 bag nacho cheese tortilla chips

Boil chicken until done; shred into small pieces. Place chicken in large glass baking dish or dark non-stick pan. Placing Mexican Velveeta cheese (sliced) over chicken (8 ounce). Mix together soups, Rotel tomatoes, chicken broth, and crumbled tortilla chips and pour mixture over chicken and cheese. Dot top with more Mexican Velveeta cheese. Bake at 350 degrees for 30-40 minutes. Let sit for 5 minutes.

I buy the mild Mexican Velveeta cheese but if you like it REALLY HOT buy the regular.