Spanish Chicken Casserole

1 lg Fryer
1 lg Onion; chopped
1 cn Cream of mushroom soup
1 cn Cream of celery soup
1/2 cn Rotel tomatoes
1 c Chicken broth
Salt & pepper to taste
Taco chips
2 c Cheddar cheese; grated

Boil chicken until tender. Remove from the broth; pick meat from the bones, but leave chicken in large pieces. Saut‚ onions in small amount of butter until tender; add in soups, tomatoes, broth and salt and pepper. Line a casserole dish with the tacos. Add a layer of chicken and a layer of soup mixture; add a layer of cheese. Repeat layers. Bake in a 350 degree oven for 30 minutes.

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