TACO CHICKEN

TACO CHICKEN 3 - 4 lb. chicken 1 onion, chopped 1 stick margarine 1 (10 oz) can Rotel tomatoes (with green chilies), drained & mashed 1 (10-3/4 oz) can cream of mushroom soup 1 (10-3/4 oz) can cream of chicken soup 1 cup grated cheese 1 (7 oz) bag taco (or nacho) chips - {Doritos} Boil or bake chicken; remove meat from bones; save 1 cup broth. Preheat oven to 350. In large skillet, saute onion in margarine. Add tomatoes, soups & broth. Heat and cook until thickened. Break 1/2 the chips into the bottom of a greased 9" X 13" X 2" pan, covering the bottom. Layer chicken over chips, then pour soup mixture over the top. Sprinkle remaining chips over chicken, then sprinkle with cheese. Bake 30 minutes or until bubbly around the edges.