Chicken Tortilla Casserole

• 6 chicken breasts
• 1 doz. corn tortillas, cut into 1-inch squares
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (7 oz.) can green chili salsa
• 1 lb. grated Cheddar cheese
• 1 c. milk
• 1 onion, grated

1. Wrap chicken breast individually in foil and bake for 1 hour in a 400u0b0 oven.
2. When removed from oven, save broth which has cooked out of chicken.
3. Bone and cut up chicken meat; set aside. In a mixing bowl, combine soups, milk, onion, salsa and half of the chicken stock; blend well.
4. Pour rest of chicken stock into a well-greased, large, shallow baking dish.
5. Begin with a layer of the tortilla pieces.
6. Sprinkle some of the chopped chicken meat. Pour some of the soup mix on top of chicken and then sprinkle with half of the grated cheese.
7. Repeat layering process, ending with soup mix.
8. Top with cheese.
9. Bake 30 minutes at 350u0b0.

chicken breasts, corn tortillas, cream of mushroom soup, cream of chicken soup, green chili salsa, cheddar cheese, milk, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351906 (may not work)