4 whole chicken breasts
1 doz. small corn tortillas
1 lg. jar sliced mushrooms, drained
2 cans cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. half and half
1 lg. onion, chopped
1 (8 oz.) jar salsa sauce
1/2 lb. shredded cheddar cheese

Boil chicken until tender. Cool and break into bite size pieces.

Cut tortillas into 1 inch pieces. I only use 10 tortillas and cut with scissors. Combine all ingredients except for cheese. Place in 9 x 13 casserole dish and sprinkle shredded cheddar on top. Age for 24 hours in refrigerator. This allows flavors to blend and lets the tortilla pieces soften.

Bake at 325 degrees for 1 to 1 1/2 hours. Serves 8 to 12 depending on what else you serve. Flavor can be controlled by the "hotness" of the salsa sauce. I use "hot" salsa.