Chicken Taco Casserole

4-6 chicken breasts
1 can cream of mushroom soup
1 can diced Rotel tomatoes
1 can cream of chicken soup
1 large bag of restaurant chips
1-1/2 cups cheese, grated
2 tablespoons chill powder
1 tablespoon garlic powder
1 medium onion, diced
1 medium bell pepper, diced

Oven temperature: 375F. Boil chicken in salted water for approximately 20 minutes. Debone and cut into bite-sized pieces. Save one half cup of broth. In a large bowl, combine soups, tomatoes, onion, bell pepper, garlic and chili powder. Then add chicken broth. Mix well. Add chicken to mixture. Blend together.

Layer chips, mixture and cheese in a 13 x 9 inch greased glass baking dish until all mixture is gone. Bake for 30 minutes at 375F.

Serves 6.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana