1 (3 lb.) cooked and boned chicken
1 c. broth from chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 tbsp. chili powder
1 med. onion, chopped
1 sm. can chopped green chili pieces
2-3 shakes of red sauce (Louisiana or Red Hot) to taste
Salt and pepper to taste
1 bag corn chips (without flavorings on them) plain label works well
2 c. shredded Cheddar cheese

In a heavy skillet, mix chicken broth and onion. Saute, add both cans of soup (do NOT dilute with water). Add chili powder, green chilies, red sauce and seasonings. Stir well and simmer until bubbly.

In a 9x13 inch baking dish, layer across the bottom corn chips. Next, layer chopped chicken (use all the chicken). Pour the soup mixture over chicken. Sprinkle Cheddar cheese over soup mixture. Bake at 350 degrees for about 25 minutes.

HINT: I put my chicken in the crock pot before leaving for work. By the time I get home it is done. This recipe takes about 15 minutes to prepare after chicken is deboned.