Mexican Chicken

• 1 (2 ½ to 3 lb.) Chicken                                   
• 1 medium Onion- chopped
• 1 (8oz.) package Tortilla chips – broken up      1 ½ cup shredded Cheddar Cheese
• 1 (10 ¾ oz.) can Cream of Mushroom Soup          1 (10 ¾ oz.) can of Chicken Soup
• 1 (10 ¾ oz.) can Ro-Tel tomatoes                       ¾ cup Chicken Broth

Cook chicken in salted water. Remove from broth, re-serving broth, and let cool. Bone chicken and cut meat into small pieces. Place chicken in bottom of a lightly greased 2-quart shallow casserole. On top of chicken, put a layer of onion, half of chips, and cheese. Top with remaining chips. Combine soups, tomatoes, and chicken broth; blend well. Pour over casserole and bake at 350 degrees for 30 minutes. Yields 6 servings. Turkey may be substituted for the chicken, 2 ½ cups.