Mexican chicken casserole

One whole chicken or about five chicken breasts (I prefer the chicken breasts)
One bag of tortilla chips
Two cans of green chiles
One can of family size cream of chicken soup
One medium onion
One pound of cheddar cheese
One clove of garlic or one teaspoon of garlic powder
Salt and pepper to taste
garnish with: salsa, lettuce, avocados, tomatoes and green onion, to your personal taste

Directions
Boil chicken thoroughly. While chicken is boiling, mix together, in one big bowl, cream of chicken soup, green chilies, the onion diced, garlic and salt and pepper. Set this aside. Layer the bottom of a casserole dish with the tortilla chips (use most the bag). Once chicken is done boiling, run under cold to water, so it is easier to handle and shred chicken. Add shredded chicken to cream of chicken mixture. Stir together well. Pour that whole mixture over chips. Then put a half pound to a pound of cheese on top (depending on taste). Cover with aluminum foil and put in the oven on 350 degrees for 20 minutes, then take the aluminum foil off and return to oven for about 10 minutes or until cheese is melted. Remove from oven and allow it to sit for 15 minutes. Cut squares for serving and garnish with salsa, lettuce, avocados, tomatoes and green onion, to your personal taste. And last but not least, ENJOY!

Prep Time: 30 Min
Cook Time: 1 Hr
Total Time: 1 Hr 30 Min
Servings: 8