boil chicken breast for aprox. 30 minutes or until chicken is done. Add salt or pepper to taste.

remove from heat when done, drain and let set for 10 minutes. Shred chicken.

While chicken sets, mix rotel, soup and broth in a small pot and bring to a boil.

In a casserole or glass dish, crush enough corn chips to coat the bottom. Cover the entire bottom and leave about 1/4 inch thick.

Layer chicken over corn chips then pour soup mixture over the chicken. Coat evenly (the soup should cover all chicken completely). Spread cheese over the top and place in oven.

preheat oven to 350°. Bake for 15 minutes or until cheese is melted.