2 c. cooked, cubed chicken
1 c. chopped broccoli
2 c. shredded Cheddar cheese
2 cans cream of mushroom soup
1 soup can milk
1 small can French fried onion rings
1 pkg. small or large tortillas (your choice)

Mix soup and milk together. Mix chicken, broccoli, 1 cup of the cheese and 1/3 to 1/2 of the milk mixture. (Use enough soup mixture in the above ingredients to keep it moistened good.) Spoon mixture into each tortilla. Roll up and place in greased oblong casserole dish (size of dish depends on if using small or large tortillas). Pour rest of milk/soup mixture over all the roll-ups. Top with Cheddar cheese.

Bake at 350°F until bubbly. Top with onion rings and return to oven to be browned. (Can be prepared ahead and frozen, baking at a later date. Allow a little more time for baking when coming right from the freezer. Add onion rings after it is hot and bubbly....brown.)

Note: Can use a spicy Mexican cheese in place of the Cheddar cheese to spice it up some.