3 lbs. chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
1 lg. onion, chopped
1 lg. green pepper, chopped
2 tbsp. butter
1 tsp. chili powder
Dash garlic salt
1 can cream of chicken soup
1 can cream of mushroom soup
1 can (10 oz.) Rotel tomatoes and green chilies, drained and crushed
1/2 lb. Cheddar cheese, grated
12 corn tortillas, cut into strips

Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)

Serves 8.