1 can (10 3/4 oz.) cream of mushroom soup
1 c. milk
1 can chicken breast meat or
1 c. chicken left overs
1 pkg. frozen broccoli pieces, thawed, drained and cut in 1 inch pieces
1 c. shredded cheddar cheese
1 can (2.8 oz.) Durkee French fried onions
8 to 10 ( 7 in.) flour tortillas
1 med. tomato diced

Combine soup and milk; set aside. Combine chicken, broccoli, 1/2 cup cheese, 1/2 tomato and 1/2 can French fried onions. Stir in 3/4 cup soup mixture. Divide chicken evenly between the tortillas and roll up; place seam down in greased 9x13 baking dish. Stir remaining tomato into remaining soup and pour over top of tortillas. Bake covered at 350 degrees for 35 minutes. Top center of tortillas with remaining cheese and onions and bake, uncovered, 5 minutes longer. Makes 8 to 10 servings.