Chicken Corn Chips Casserole

Chicken Corn Chips Casserole

8 small chicken whites Breast
1 [10-ounce ] can cream of mushroom soup concentrate
1 [10-ounce ] can cream of chicken soup concentrate
1 [10-ounce ] can chicken broth concentrate
1 block 1-pound creamy Velveeta-style cheese
1 bag corn chips [1 pound]

Boil chicken whites until no longer pink inside.
Drain then refrigerate until really cold, then slice chicken whites into thick slices.
Mix together cream of mushroom and chicken soup concentrates along with chicken broth concentrate into a microwave-safe bowl.
Dice creamy cheese before adding to mixture.
Microwave until creamy.
Preheat oven to 350
Transfer corn chips into a bag; crush corn chips until.
Shred cooled chicken slices.
Evenly spread half of crushed corn chips over the bottom of a glass 9 x 13-inch baking dish.
Top with half of shredded chicken white.
Pour half of soups mixture all over chicken white; arrange half of cheese dices on top of chicken white.
Repeat layers then sprinkle all over with remaining crushed corn chips.
Brown into preheated oven, for 30 minutes