Chicken Taco Casserole

2 - 12 oz. bags of plain tortilla chips
6 chicken breasts (they were small)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 soup can of chicken broth (use liquid from cooking chicken)
1 can rotel tomatoes
12 oz. shredded cheddar cheese
12 oz. container sour cream
1 pkg. dry taco seasoning mix

Cook chicken breasts in water just to cover until done (about 20 minutes). Let cool and cut or shred meat. Grease a large casserole dish with cooking spray. Cook chopped onion and green pepper for 2 minutes in microwave, stirring after 1 minute. Mix together the cream of chicken soup, the cream of mushroom soup, the rotel tomatoes and the chicken broth, stir until well mixed. Place a layer of crushed tortilla chips in bottom of casserole, layer ½ of chicken, half of the onion and green pepper mixture, half of the soup mixture and half of the shredded cheddar cheese. Make another layer of the rest of the ingredients. Bake at 350 for about 30 minutes. Serve with taco sour cream (Mix sour cream with taco seasoning).
Serves 10 -12
Teresa in Missouri

http://www.nancyskitchen