Golden Mexican Chicken Casserole

• 2 -3 cups boneless chicken, cooked and deboned
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 1/4 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 3 tablespoons hot sauce (or more if desired)
• 8 -10 small corn tortillas
• 1 1/2 cups canned mushrooms (use only if you use golden mushroom soup)
• 1 1/2 cups cheddar cheese, shredded

1. Grease a 9x13 casserole and line it with tortillas that have been moistened with chicken broth.
2. Lay deboned chicken on top of tortillas. Cover with onions, peppers and mushrooms.
3. Mix soups together with hot sauce and pour over other ingredients in pan.
4. Cover with shredded cheese.
5. Bake at 350 degrees for 25 to 30 minutes, until bubbly and done.

boneless chicken, cream of chicken soup, cream of mushroom soup, cream of celery soup, onion, bell pepper, hot sauce, corn tortillas, mushrooms, cheddar cheese

Taken from www.food.com/recipe/golden-mexican-chicken-casserole-231748 (may not work)