1 chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 tbsp. chili powder
1 (16 oz.) box Velveeta cheese
1 (9 1/2 oz.) bag Dorito brand tortilla chips

Stew chicken until tender in 1 quart water. Reserve broth. Cool and debone chicken. In blender, or by hand, mix soups, Rotel, onion, pepper and chili powder with 1/2 cup broth. In 13"x9" pan layer tortilla chips, enough remaining broth to soften chips slightly, and chicken pieces. Pour soup blend over all and top with shredded Velveeta cheese. Bake at 350 degrees just until bubbly and cheese is melted, about 30 minutes.