1 chicken, boiled & deboned
1/2 c. chicken broth
1 lg. onion
1/2 c. butter
1 (10 oz.) can Rotel tomatoes (or 1 jar canned tomatoes)
1 can cream of mushroom soup
1 can cream of chicken soup
1 pkg. jalapeno cheese
1 lg. bag taco chips

In a two quart casserole dish make a layer of chicken, a layer of chips. In a large saucepan saute onions in butter until tender, add tomatoes and juice, chicken broth and undiluted soups. Stir in cheese, cut up. Stir until cheese melts over low heat. Pour over first layer of chicken and chips and continue making layers until all is used up with cheese mixture on top. Bake at 325 degrees for 20 minutes or until hot and bubbly.