7-8 chicken breasts
Stock from chicken
1 can cream of chicken soup
1 can Ro-tel tomatoes
Tortilla chips
2 c. grated Cheddar cheese
3/4 c. chopped onion
1 lb. Velveeta cheese, grated (jalapeno flavor, if spicier taste is desired)
1 can chopped green chilies
Tabasco sauce and/or juice from jalapeno peppers (opt.)

Cook chicken breasts, bone and cut into bite size pieces. Reserve stock. Combine 1 1/2 cups stock, soup, tomatoes, Velveeta and chilies. Warm mixture to melt cheese and blend well. Taste for seasoning. If a spicier taste is preferred, add Tabasco sauce and/or jalapeno juice. Grease a 9"x12" casserole. Layer crushed tortilla chips, then chicken, then onion, then Cheddar cheese. Pour cheese sauce over all. Bake at 350 degrees for 45 minutes until hot and bubbly. Freezes beautifully. Best if made a day ahead.