1 (7 oz.) bag tortilla chips (I use white corn ones)
4 chicken breasts, cooked and cubed (or 2 c. cut up cooked chicken)
1 med. onion, chopped
1 lg. clove garlic, chopped
1 sm. can green chilies, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. chicken broth
1 (16 oz.) can kidney beans, drained
16 oz. mild Cheddar cheese, grated

Saute onion and garlic until light brown. Add chicken breast. Mix together soups and chilies and broth. Mixture should have consistency of cake batter. Add more broth if needed. In a large baking pan sprayed with pam, layer tortilla chips, chicken, beans, soup mixture and cheese ending with cheese. Cover loosely with foil. Bake at 350 degrees for 30 minutes or until bubbly. I held it for 35 minutes at 200 degrees. Serves 8. Serve with salsa, shredded lettuce, black olives, chopped onions and peppers and sour cream.