What You Need:
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth
1 can Rotel tomatoes & green chilies
12 corn tortillas, cut in quarters
1 3 to 4 pound chicken, boiled deboned, and shredded
1 large onion, chopped (I like to use purple, but any will do)
2 cups grated cheddar cheese
What You Do:
Preheat the oven to 350 degrees.
In a large mixing bowl combine soups, chicken broth, and Rotel. Mix well and set aside.
Grease a 3 quart casserole dishes well.
Layer half the tortilla pieces, half the onion, half the shredded chicken, and half the cheese. Top this with have of the soup & broth mixture.
Make one more layer of tortillas, shredded chicken, and onion, then pour the rest of the soup & broth mixture on top, then add the rest of the cheese.
Bake for 45 to 60 minutes.
I have been known to make this in a 9x13 casserole dish and it works just as well. This is a great casserole to make several at a time in foil pans, then pop into the freezer for later use. I've frozen both before baking and after, wither way works well.
