1 (3 to 4 lb.) chicken, cooked, deboned, and cut into bite sized pieces
12 corn tortillas, cut in quarters
1 can cream of chicken soup
1 can cream of mushroom soup
1 to 2 c. chicken broth
1 (10 oz.) can Rotel tomatoes with chilies
1 lg. onion, chopped
2 c. grated American cheese

Combine soups, broth, and tomatoes (I use processor); set aside. Oil 3 quart casserole. Layer 1/2 of tortilla pieces, 1/2 chicken, 1/2 of onion, and liquid mixture in the casserole, then do same with other half of ingredients. Bake at 350 degrees for 45 to 60 minutes. This can be cooked ahead, frozen, and reheated and will still taste great! Serves 8.