4 chicken breasts, cooked, skinned, boned and cut into cubes (save stock)
1 onion, chopped
1 bell pepper, chopped
1 can mushroom soup
1 can cream of chicken soup
1/2 lb. grated Cheddar cheese
Chili powder
Garlic salt
1 pkg. frozen tortillas (corn)
1 can Rotel tomatoes and chilies, undrained and chopped

Layer in 9x12 inch casserole, tortillas dipped in stock, then chicken, onion, bell pepper, sprinkle of chili powder and garlic salt, soup mixture and cheese. Repeat layers. Cover casserole with Rotel and all juices. Juices should be about 1/2 depth of casserole. If not, add a little more stock. Make at least 1 day ahead and refrigerate, can be frozen. Thaw and bake at 375 degrees for 30 minutes.