MEXICAN CHICKEN 
1 chicken, boiled and deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Cheddar cheese soup
1 c. chicken broth
1 lg. pkg. Dorito chips
1 c. grated cheese
3 hot peppers, chopped fine (1 can of Rotel tomatoes)
1 can tomato juice

Crumble chips and place in 9 x 13 inch pan. Mix the 3 soups and chicken broth, tomatoes, and peppers. Pour over chips. Place chicken on top and cover with cheese. Bake at 400 degrees for 45 minutes.

 

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