5 to 6 chicken breasts, cooked and deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 can Ro-Tel tomatoes and chilies, drained
1 doz. corn tortillas, cut in strips
garlic powder
1 tbsp. chili powder
1 lb. Monterey Jack cheese

Line a buttered 9 x 13 casserole dish with half of the tortilla strips dipped in the chicken broth. Layer chicken on top. Mix the soups, Ro-Tel, 1/2 cup chicken broth and spices together. Pour over chicken. Top with the other half of tortilla strips and grated cheese (can freeze at this point).

Bake at 350°F for 35 to 45 minutes or until bubbly.

Serves 5 to 6.