Mexican Chicken

*From recipezaar.com - "The Cantankerous Chef"

* 3-4 boneless, skinless chicken breast
* 1 (8 oz.) can Rotel tomatoes (hot or mild)
* 1 (10 oz.) can Cream of Mushroom soup
* 1 (10 oz.) can Cream of Chicken soup
* milk (fill up one of the soup cans after emptying the soup into mix)
* shredded mild cheddar cheese
* Dorritos nacho chips (or try your fav. flavor)

Cook the chicken in broth or water in a frying pan until done. Shred & set aside. In a large mixing bowl, add soups, tomatoes, & milk. Wisk until fairly smooth. Crumble chips while still in the bag.
In a buttered casserole dish, place a layer of the soup mix (don't use all of it). Next, add a layer of the crumbled chips. Then add a layer of the chicken. Repeat layers until all gone. Cover dish with foil & bake at 375 for 45-50 minutes. Remove from oven & remove foil. Sprinkle a generous amount of cheese over the top and return to oven, uncovered, & bake until the cheese is hot, melted, & bubbly. Let stand 2-3 minutes and then enjoy!