1 (3 lb.) chicken
2 cans cream of chicken soup
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
1/4 tsp. pepper
4 tsp. chopped onions
1/8 tsp. garlic powder
1/4 tsp. Tabasco sauce
1 c. chicken broth
4 c. tortilla chips
8 oz. grated cheese (or more to taste)

Cook and bone chicken. Reserve 1 cup of broth. Combine soup, chilies, onions, seasonings and broth. Blend well. Cover bottom of 3 quart casserole with 2 cups chips. Spread with chicken, then 1/2 the sauce, then 1/2 the cheese. Repeat ending with cheese. Bake at 350 degrees for 25 to 30 minutes.