My mother came up with this recipe in a pinch when I was a child. It is great and quick.

"Mexican Chicken"

4 boneless, skinless chicken breasts
1 can Ro-tel canned tomatoes and chiles
1 can cream of mushroom soup (I use reduced fat)
1 can cream of chicken soup (I used reduced fat here too)
8 oz. shredded cheddar cheese
1 bag (I believe they're 10 to 14 ounces) of plain corn doritos

Boil the chicken until done, but not dry. Drain and cool. When chicken is cool, shred. Mix Ro-tel, cream of chicken and mushroom soups together. In a 9x13" baking dish, layer ingredients in the following order:

(remember to save some sauce and cheese for the end)chips, chicken, sauce, cheese. Repeat layers until dish is full. I usually get about four layers or so. Bake at 350 F until cheese is golden and bubbly for approx. 30 minutes.
Enjoy!