Mexican Chicken Casserole Recipe

• 1 (10 3/4oz.) can cream of chicken soup
• 1 (10 3/4 ounce.) can cream of mushroom soup
• 1 (10 3/4 ounce.) can tomatoes with green chilies
• 1/2 c. chicken broth
• 1/2 teaspoon salt
• 12 corn tortillas, torn into sm. pcs
• Diced cooked meat from a 3 pound fryer
• 2 med. onions, finely minced
• 12 ounce. shredded sharp cheese (3 c.)

1. Combine soups, tomatoes, chicken stock and salt in mixing bowl.
2. In 2 qt rectangular glass casserole, layer one third of the following: torn tortillas, chicken, tomato mix, minced onions and cheese.
3. Repeat for two more layers.
4. Top of casserole should be the last cheese layer.
5. Cover with plastic wrap and MW on High 11-13 min rotating casserole once.
6. Let stand 5 min before serving.
7. Wilshire Elem.

cream of chicken soup, cream of mushroom soup, tomatoes, chicken broth, salt, corn tortillas, fryer, onions, sharp cheese

Taken from cookeatshare.com/recipes/mexican-chicken-casserole-33842 (may not work)