Mexican Chicken Casserole

• 1 chicken
• 1 c. chopped onion
• 1 c. grated cheese
• 1 can Ro-Tel tomatoes
• 1 tsp. chili powder (optional)
• 1 tsp. garlic salt
• 12 corn tortilla shells
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

1. Boil
2. chicken
3. 20
4. to 25 minutes.
5. Peel skin off.
6. Pick chicken
7. off
8. bone
9. and
10. chop up.
11. Dip tortillas in water from boiled chicken.
12. Line
13. in
14. bowl
15. or a 9 x 13-inch baking dish. Mix onions,
16. cheese,
17. tomatoes, chili powder and garlic salt. Layer chicken on tortillas.
18. Pour mixture over chicken.
19. Mix 2 cans
20. of soups together and spread over top of chicken.
21. Bake at
22. 350u0b0
23. for 30 minutes.
24. Remove from oven and sprinkle with cheese.

chicken, onion, grated cheese, rotel tomatoes, chili powder, garlic salt, corn tortilla shells, cream of chicken soup, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042566 (may not work)