Mexican Chicken

6 large chicken breasts
Salt and pepper, if desired
16 ounces (approximately) nacho cheese Doritos, crushed
2 cans cream of chicken soup
1 can cream of mushroom soup
24 ounces salsa (Rotel tomatoes can be substituted)
1½ cup milk
1 large onion, chopped
8-12 ounces shredded Cheddar cheese

Cover chicken with water, adding salt and pepper to the water, if desired. Bring to a boil, then reduce heat and simmer until cooked thoroughly, approximately 30 minutes. Save ½ cup of broth. Let chicken cool, then cut into bite-sized pieces. Meanwhile, crush the Doritos; set aside. Combine the soups, salsa (or tomatoes), milk, and onion; set aside. Grease 9x13-inch baking dish. Put the ½ cup of chicken broth in the bottom of the baking dish. Spread ½ the tortilla chips on the bottom of the dish; cover with ½ the chicken; pour ½ the sauce over, distributing evenly. Repeat the layering; cover with Cheddar cheese. Allow to stand at least 4 hours in the refrigerator before baking. Bake, covered, 75 minutes at 350 degrees; let stand for 5 minutes.

Serving Size: 10

Number of Servings: 10

Recipe submitted by SparkPeople user CHIQUI252525.