4 whole chicken breasts, cooked and cut in bite-size pieces
1 lb. sharp cheddar cheese, grated
1 onion, chopped or grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 can green chili salsa (7 oz.)
Directions
Grease 3 qt. casserole. Cut 6 tortillas into bite-size pieces and place in casserole. Add a layer of chicken, cheese and onion. Top with half of mixture made by combining soups, milk and salsa. Repeat layers and top with grated cheese. Refrigerate 24 hours. Remove from refrigerator a while before baking. Bake at 300 degrees F for 1 1/2 hours. Freezes well.
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