Mexican Chicken

Here is an idea for a quick meal when you are on the go.

1 rotisserie chicken shredded

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups of chicken broth

1 medium onion chopped

2 jalapeño peppers chopped (take the seeds out for less heat)

1 tsp oil

1 tsp butter

1 tbsp chili powder

1/2 bag of yellow corn tortilla chips (broken up)

1 cup shredded cheddar cheese

preheat oven to 350 degrees

In a sautee pan soften the onion and peppers. Mix the two cans of soup and broth, once well combined add in the remaining ingredients, but only add half the cheese. Pour into a 9×13 inch greased baking dish. Top with remaining cheese. Bake for 30 minutes.