1 (5 lb.) chicken, save broth
1 can cream mushroom soup
1 can cream chicken soup
1 c. milk
1 chopped onion
1 jar (12 oz.) green chili salsa
1 (8 oz.) pkg. taco chips
1 lb. shredded cheddar cheese

Bake chicken 1 hour at 400 degrees (save broth). bone chicken and cut into chunks.

Combine soup, milk and broth. (I use 1 cup of broth.) Crush chips and cover bottom of 10 x 13 inch Pyrex dish with them. Add half of the chicken, onions, salsa, soup mixture and cheese. Repeat layer. Cover and refrigerate overnight. Remove 1 hour before baking. Bake one hour at 375 degrees, covered.