4-5 chicken breasts, cooked & deboned
1 lg. bag tortilla chips
1 sm. box Velveeta cheese (Mexican)
1 onion, 1 green pepper & 1 can salsa or Rotel tomatoes
2 cans cream of chicken soup
1 can cream of mushroom soup
1 tsp. chili powder

Cook and debone chicken breast. Let cool. Reserve 1 cup broth. Line large roaster pan with tortilla chips. Add chicken (bite size pieces), cheese, tomatoes or salsa, onion and green pepper. In saucepan heat soups with 1 cup chicken broth and chili powder. Pour over and bake at 350 degrees until center is bubbly and slightly browned.