Mexican Chicken Casserole

• 1 chicken hen (about 4 lb.) or 3 whole chicken breasts
• 2 tsp. salt
• 1 tsp. pepper
• 1 bay leaf
• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 1 (10 1/2 oz.) can Ro-Tel tomatoes with green chilies
• 1/2 c. chicken stock
• additional salt and pepper
• 12 tortillas, torn in small pieces
• 2 onions, finely chopped
• 3 c. grated sharp cheese (about 3/4 lb.)

1. Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf.
2. Remove cooked chicken; reserve 1/2 cup of the chicken stock.
3. Cut chicken into large bite size pieces.
4. Set aside.
5. Combine soups, tomatoes, chicken stock, additional salt and pepper to taste.
6. Mix well.

chicken, salt, pepper, bay leaf, condensed cream, condensed cream, rotel, chicken stock, salt, tortillas, onions, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557511 (may not work)