Mexican Chicken Casserole

1 (3 lb.) chicken
1 can cream of mushroom soup
1 can cream of chicken soup
2 medium Jalapeno peppers, chopped
4 Tbsp. chopped onion
1/8 tsp. garlic powder
1 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. Tabasco
1 c. chicken broth
4 c. regular size Fritos
1 c. grated Cheddar cheese

Cook and bone chicken. Reserve one cup broth. Combine soups, peppers, spices, Tabasco and broth; blend well. Cover bottom of 2 1/2-3 quart casserole with two cups of Fritos. Spread on half of chicken, half the sauce, half the grated cheese. Repeat, ending with cheese. Bake in preheated 350° oven for 25-30 minutes.