10 3/4 can cream of mushroom suop
10 3/4 oz. can cream of chicken soup
2 3/4 c. milk
2 c. CHICKEN MIX
1/2 tsp. salt
1 lg. onion, finely chopped
7 oz. can green chili salsa
2 1/2 c. grated cheddar cheese
12 corn tortillas, each cut into 8 pieces

Preheat oven to 350 degrees. Lightly butter a 2 quart casserole. In a medium bowl, combine cream of mushroom suop, cream of chicken soup and milk. Stir to blend well. Add CHICKEN MIX, salt, onion, green chili salsa and 2 cups of the grated cheese. Layer tortilla pieces and chicken mixture alternately in prepared casserole, topping with chicken mixture. Top with remaining grated cheese. Bake 35 to 45 minutes, until bubbly. Makes 8 servings. Variation: For hotter flavor, substitute 4 ounce can diced green chilies for green chili salsa.