Chicken Tortilla Casserole

• 4 whole chicken breasts, boneless, skinless, cooked and cut up in 1-inch peices (reserve 1/4 c broth)
• 60 inches flour tortillas, cut in strips (1/2-inch wide by 2-inch long)
• 2 medium onions, chopped
• 1 teaspoon canola oil
• 10 34 ounces fat-free chicken broth
• 10 34 ounces 98% fat-free cream of mushroom soup
• 2 (4 ounce) cans mild green chilies, chopped
• 1 egg
• 1 cup low-fat cheddar cheese, grated

1. Pour reserved chicken broth in slow cooker sprayed with nonfat cooking spray.
2. Scatter half the tortilla strips in bottom of slow cooker.
3. Mix remaining ingredients together, except the second half of the tortilla strips and cheese.
4. Layer half the chicken mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mixture.
5. Cover.
6. Cook on low 4-6hrs, or on high 3-5.
7. Add the cheese to the top of the dish during the last 20 mins of cooking.
8. Uncover and let rest 15 mins before serving.

chicken breasts, flour tortillas, onions, canola oil, chicken broth, cream of mushroom soup, green chilies, egg, lowfat

Taken from www.food.com/recipe/chicken-tortilla-casserole-421870 (may not work)