Mexican Chicken Casserole

1 lb. cooked and shredded skinless chicken breast

1 can chicken broth

1 can Rotel

1 can Cream of mushroom soup

1 can Cream of chicken soup

1 lg. onion, chopped

1 bell pepper, chopped

1 Tbsp. chili powder

1 c. cubed Velveeta

1 pkg. tortilla chips

1 c. grated cheese (Mexican blend)

Dash of salt

Dash of black pepper

In skillet sprayed with cooking spray, cook onion and bell pepper until soft and lightly browned. In a large saucepan, combine chicken, Rotel, soups, cooked vegetables, and spices. Bring to a boil. Boil 10 minutes. Lower heat and add Velveeta cheese, stir until cheese is completely melted. Remove saucepan from heat. Layer ingredients in a  9 x 13 casserole dish sprayed with cooking spray in the following order: chips (enough to completely cover bottom of pan, break into smaller pieces if needed), chicken and soup mixture, chips (again, enough to cover), chicken and soup mixture. Sprinkle shredded cheese on top. Cover pan with aluminum foil and bake at 350 degrees for 40 minutes.