1 (3 lb.) chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can green chilies, chopped
1 tsp. chili powder
4 tsp. minced onion
1/8 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. Tabasco sauce
1 c. chicken broth
4 c. corn chips
8 oz. cheddar cheese, grated

Cook and debone chicken. Reserve 1 cup chicken broth. Combine soups, green chilies, spices, Tabasco sauce and chicken broth. Blend well. Preheat oven to 350 degrees. Cover bottom of 3 quart casserole with 2 cups corn chips. Spread 1/2 the chicken over this layer. Spoon 1/2 of sauce over chicken. Spread cheese over sauce. Repeat layering ending with cheese. Bake 25 to 30 minutes.