Church Supper King Ranch Chicken

• 5 large boneless skinless chicken breasts
• 1 large onion, diced
• 2 (10 ounce) cans condensed golden mushroom soup
• 2 (4 ounce) cans mushroom stems and pieces
• 2 (10 ounce) cans Rotel Tomatoes or (10 ounce) cans green chilies
• 20 corn tortillas, cut into triangles
• 1 lb colby cheese, shredded

1. Boil chicken breasts in salted water. Dice into bite-sized pieces.
2. Mix together the diced onion, soup, mushrooms and Ro-Tel tomatoes. If possible, cover and refrigerate for several hours.
3. Cover the bottom of a deep casserole dish with tortilla triangles. Pour or spoon over 1/3 of soup/mushroom mixture. Cover with a layer of tortillas, then cheese. Repeat and end with a layer of cheese.
4. Bake at 350 for 30 minutes or until cheese is lightly browned and bubbly.

chicken breasts, onion, condensed golden mushroom soup, mushroom stems, tomatoes, corn tortillas, colby cheese

Taken from www.food.com/recipe/church-supper-king-ranch-chicken-242930 (may not work)