1 (3 lb.) chicken
3 basil leaves
Salt
Pepper
Garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 can stewed tomatoes
1 bag corn chips
1 lb. grated Monterey Jack cheese

(Golden mushroom soup may be substituted). Note: Do not add water to soups!

Boil chicken for 3 hours in water spiced with basil leaves, salt, pepper and garlic salt. SAVE BROTH. When chicken is done, separate from bones and dice. Set aside. Mix together soups and tomatoes (and some of the cheese if desired). Layer chips, chicken, soup sauce and cheese, alternating, ending with cheese. Cover with foil and heat in oven at 400 degrees for 15-20 minutes. (I freeze the chicken broth and use it for chicken soup).