• 1 10-1/2 oz can cream of chicken soup
• 1 19-1/2 oz can cream of mushroom soup
• 2 Cups chicken broth
• 1 10-oz can Rotel tomatoes and green chilies
• 12 corn tortillas cut in pieces
• 1 3-4 lb chicken, cooked and cut into bite sized pieces
• 1 large onion chopped
• 2 c grated American cheese

Combine soups, chicken broth and tomatoes and set aside. In a 3 qt. casserole, layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese.

Bake 350º 45-50 minutes.

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