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 Rotel tomatoes and green chilies
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

VARIATION:

Turkey
1 1/2 c. mushrooms, chopped

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: the two cans of soup, can of tomatoes and green chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 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. Bake at 350 degrees. Pan: 2 1/2 quart casserole, greased. Yield: 8 servings.