2 c. cooked, diced chicken
1 can Ro-Tel tomatoes/chilies
1 can cream of mushroom soup
1/2 can chicken broth
1 pkg. soft tortillas, cut in pieces
1 large onion, chopped
1 c. grated sharp Cheddar cheese

Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart disposable casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350°F for 1 hour.

Serves 6 to 8.