1 (3-4 lb.) chicken
1 (1 lb.) bag nacho chips
1 can cream of chicken soup
1 (16 oz.) jar taco sauce
1 (1 lb.) cheese (shredded)

Boil chicken - debone (reserve broth). In bowl mix taco sauce, soup and one soup can full of reserved broth. Crunch bag of nacho chips.

In casserole dish layer - taco sauce mixture, chicken, cheese and chips (in that order) 1/3 at a time (ending with chips). Bake at 350 degrees at 30 minutes uncovered.