Mexican Chicken

2or3 deboned chicken breasts
1 can cream of chicken soup
1 can rotel tomatoes and green chilies
1 large package nacho chips
1 can cream of mushroom soup
1/2 can of chicken broth
1 onion chopped finely
11/2 cups grated cheddar cheese
Boil chicken breasts until done (I add a little onion and piece of celery to water)
Heat soups, rotel tomatoes & green chilies,and the 1/2 can of the broth you boiled the chicken in. Cut up chicken in small pieces and layer in cassarole baking dish in layers. Chicken, onion, nacho chips, and cheese. Pour sauce over layers and bake at 350 degrees for 30 minutes. Very good!