1 bag boneless, skinless chicken breasts
1 lg. 10 ct. pkg. of flour or corn tortilla soft shells
1 can of Ro-tel
1 can of diced tomatoes
2 16 oz. jars of nacho cheese dip
1 pkg. yellow spanish seasoned rice
1 onion
1 lg. can of cream of chicken soup

Bake chicken and cut into bite size pieces. Cook rice as directed. Fry tortilla shells in hot grease until slightly crisp. (30 seconds on each side) Cut tortilla shells into bite size pieces and dice onion. Add all other ingredients; mix well. Warm in oven in lg. casserole dish or lg. crockpot. Serve!

Take the spice out for the kids. Substitute nacho cheese dip for Cheese Whiz and substitute Ro-tel for another can of diced tomatoes.