Chicken Tortilla Casserole

• 1 small onion, chopped
• 2 Tbsp. oleo
• 1 can Ro-Tel tomatoes
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 16 oz. sharp Cheddar cheese, grated
• 1 pkg. corn tortilla shells
• 6 large chicken breasts

1. Saute onion in oleo.
2. Boil chicken until tender; cut in bite size pieces.
3. Add tomatoes, mushroom soup and chicken soup to onions.
4. Stir until hot.
5. Add chicken to mixture.
6. Grease casserole dish with half the tortilla shells torn in pieces.
7. Pour half of chicken mixture on top of shells.
8. Top with cheese and another layer of tortilla shells.
9. Then chicken mixture and top with rest of cheese.
10. Bake in 350u0b0 oven for 20 to 30 minutes or until bubbly and golden.

onion, oleo, rotel tomatoes, cream of mushroom soup, cream of chicken soup, cheddar cheese, corn tortilla shells, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479014 (may not work)