2 c. cooked elbow macaroni
1 c. evaporated milk
1 tbsp. parsley flakes
1 tsp. oregano
2 c. cooked, diced chicken
8 corn tortillas, diced
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic salt
2 c. grated Cheddar cheese
2 tbsp. butter

In bowl, combine macaroni, 1/2 cup milk, parsley and oregano. Add diced chicken, tortillas and all seasonings. Mix in remaining 1/2 cup milk. Sprinkle with cheese, distributing evenly. Preheat oven to 350 degrees. Butter 1 1/2 quart casserole dish and pour chicken mixture in. Bake 20 minutes until cheese is bubbly. Serves 5-6.