Mexican Chicken Lasagna

Ingredients

• 2 whole chickens

• 1 (10 ounce) can ro-tel tomatoes and green chilies

• 1 (10 3/4 ounce) can cream of mushroom soup

• 2 (4 ounce) cans green chilies

• 1 (10 3/4 ounce)  cream of chicken soup

• 1 (14 ounce) bag mexican style corn chips
• 4 cups mexican style cheese, grated

• 1 (1 ounce) package taco seasoning mix

• 1 (16 ounce) jar chunky salsa

Directions

1. 1

   Boil chickens and remove to plate to cool.

2. 2

   Reserve at least 4 cups broth.

3. 3

   Skin and debone chicken.

4. 4

   Pour enough chips in the bottom of a sprayed 13 X 9 baking dish to cover but not deep.

5. 5

   Lightly flatten chips.

6. 6

   Pour enough reserve liquid into the baking dish to make chips soft but not soggy wet.

7. 7

   In another bowl flatten more chips and soften again.

8. 8

   In a large bowl mix remaining ingredients together EXCEPT for the remaining chips, cheese, and broth.

9. 9

   Spoon a layer of mixture over the chips.

10. 10

    Cover that layer with cheese.

11. 11

    Cover cheese with softened chips.

12. 12

    Cover chips with chicken mixture.

13. 13

    Cover with cheese.

14. 14

    Bake at 375 for 45 minutes to 1 hour or till hot.

15. 15

    you may add more chips over the top (not softened) and more cheese on top.

16. 16

    I have also put this into 2 prepared 9 X 9 casseroles and froze them.