Cover chicken breasts with water in a large saucepan. Simmer over medium high heat just until cooked through. Drain, saving broth for another use. Cool chicken slightly; shred into bite sized pieces, and set aside. Combine soups in saucepan. Stir well; cook over medium heat until bubbly. Remove from heat. In a greased 13×9 inch baking pan, layer half of chopped chicken, half of soup and half of crushed chips. Repeat layers. Cover and bake at 350°F for 20 minutes or until heated through.