1 (10 3/4 oz.) can chicken soup
1 (10 3/4 oz.) can mushroom soup
2 c. chicken broth
1 (10 oz.) can Rotel tomatoes and green chiles
12 tortillas, cut in pieces
1 (3-4 lb.) chicken, cut into bite-sized pieces
1 lg. onion, chopped
2 c. grated American cheese

Combine soups, chicken broth and tomatoes, set aside. Oil 3-quart casserole. Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in casserole. Pour half of soup mixture over layers. Repeat layers as before, then top with remaining cheese. Bake at 350 degrees for 45-60 minutes. This may be frozen and reheated and will still taste great.