1 jar sliced, dried beef
6-8 skinless chicken breasts
1 to 1 1/2 c. sliced fresh mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can evaporated milk
Sliced Monterey Jack cheese

Line a large casserole dish with slices of dried beef. Place chicken breasts on top. Sprinkle mushrooms on chicken. In a saucepan, combine soups and milk. Heat slowly, stirring constantly until heated thoroughly. Pour over chicken and mushrooms. Top with sliced Monterey Jack cheese. Bake at 350 degrees for 1 hour. Delicious with rice and a salad!