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Mexican Chicken

1 Bag white corn tortilla chips
1 cn Cream of mushroom soup
1 cn Cream of chicken soup
1 c Chicken broth
1 cn Ro-Tel diced tomatoes and chiles
1 ts Chili powder
1/2 c Onion; chopped
2 c Chicken breast; cooked and diced
3 c Cheddar cheese; grated


Spray slow cooker with non-stick cooking spray and cover bottom of pot with slightly crushed chips. Combine soups, broth, Ro-Tel, and chili powder in a separate bowl. Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese. Layer once more with rest of ingredients beginning with chips and ending with cheese. Cook on high in slow cooker for three hours

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