1 lb. cooked, chopped chicken
1 can cream of chicken soup
1 c. picante sauce
1/2 to 3/4 c. chicken broth
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded
25 chips

Combine 8 ounce picante sauce, soup, chicken broth in medium mixing bowl. Layer chips, chicken, Monterey Jack cheese, chips, and chicken in a 9x13 inch greased casserole dish. Pour sauce over layers. Sprinkle Cheddar cheese on top. Bake at 350 for 35 to 45 minutes.