1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-tel tomatoes and green chilies
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Preheat oven to 350 degrees. Use 2 1/2 quart casserole, greased Yield: 4 servings.

Cook chicken in small amount of water, lightly salted, until tender (about 35 minutes). Bone and cut into pieces. To make a sauce, blend until smooth the following: two cans of soup, can of tomatoes, and green chilies and chicken broth. Set aside. Into the casserole dish (greased) place a layer of chicken, 1/2 of the tortillas (cut into pieces), half of the onion, 1/2 of the cheese, and 1/2 of the sauce. Repeat the layers, ending with the grated cheese. Bake uncovered for 1 hour.